Mac & Cheese Soup

This recipe was published in Parents magazine October 2007. Although it has few ingredients and is quick to make, I found it surprisingly cheesy and tasty. I've added it to my make-often recipe rotation.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 32  ounces chicken broth
• 6  ounces small shell pasta
• 16  ounces  frozen broccoli carrots cauliflower mix
• 1 1⁄2 cups milk
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups cheddar cheese, shredded

Directions

1. In a large saucepan bring broth to a boil over high heat.
2. Add pasta and return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes.
3. Add vegetables and cook until pasta and vegetables are tender, about 5 minutes more.
4. Combine milk and flour in a resealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly.
5. Gradually add the cheese, stirring until cheese melts.