Mac-and-Cheese Soup
A favorite dinner in a soup! We added a few vegetables as well but the kids will still love this one dish meal.
Ingredients
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1 package (32 ounces) reduced-sodium chicken broth
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6 ounces small pasta shells
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1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend
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1-1/2 cups low-fat milk
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2 tablespoons all-purpose flour
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1-1/2 cups shredded cheddar cheese
Directions
1.
In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
2.
Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.
Nutrition information
Calories 292, Total Fat 11 g, Carbohydrate 31 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 30%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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