Saturday, January 15, 2011

Mac & Cheese Soup {veggies, cheese & pasta - what's not to love?}

I am a soup-a-holic this week. I tried to just stick with French Onion - but my heart went pitter patter for this mix of my 2 great loves: mac-n-cheese and veggies. It was super duper easy to put together and filling enough for even my growing boys. I used steam fresh veggies (you know the ones you throw in the microwave for 4 mins?) I started with one bag but threw in an extra since they looked so good.

Mac-and-Cheese Soup


1 package (32 ounces) reduced-sodium chicken broth
6 ounces small pasta shells
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend
1-1/2 cups low-fat milk
2 tablespoons all-purpose flour
1-1/2 cups shredded cheddar cheese


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.

3. Gradually add the cheese, stirring until cheese melts.

4. Warm up with a bowl of pasta, veggies and cheese...what's not to love?


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