Tuesday, November 2, 2010

Mac N Cheese Soup

Yummy goodness in a ladle. Seriously. And the kids liked it too. I put a little too much cheese in it and it became too thick, but otherwise it was yummy!!

2 pkg, (32 oz each) reduced-sodium chicken broth
1 box Dreamfields rotini pasta
2 bags (16 ozs each) frozen broccoli, cauliflower, and carrot blend
4 tbsp unbleached wheat flour
3 cups low-fat milk
3 cups shredded cheddar cheese (I used about 5 when I made it)

Seasonings I added to taste: salt & pepper, Emerils, Tony Chachere's

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 about 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

2. Combine milk and flour in a sealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

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