Mac-and-Cheese Soup

  • Currently 4/5

Makes: 6 servings
1 pckg reduced-sodium chicken broth
6 oz small pasta shells
1 bag frozen broccoli, cauliflower and carrot blend
1 1/2 cups low-fat milk
2 tbsp all-purpose flour
1 1/2 cups sheddred cheeder cheese
1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to boil. Reduce heat and let simmer, uncovered, for 5 min. Add veggies. Cook until pasta and veggies are tender, about 5 min more.
2. Combine milk and flour in a resealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts

Per Serving:

292 cal
17g pro
11g fat
31g carb
300 mg cal
3g fiber

Tiffany Davis

Member since Nov 2007

More recipes like this one...