Mac & Cheese Soup? Brilliant!
I found this recipe today and was so amazed that I hadn’t thought of it. I mean, seriously, I am the macaroni and cheese queen. The QUEEN I tell you! Chowing down a box of the cheap stuff every morning for breakfast is something people have been making fun of me about for years!
Needless to say, when I saw this recipe I probably got a little more excited than I should have. Could even be categorized as down right embarrassing, really.
Oh yeah, found it at Parents.com … along with lots of other tasty recipes. When you’re done here, be sure to check some of them out.
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
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.
