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Mac and Cheese Soup
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Description
Warm comforting mac and cheese, turned into a soup.
Ingredients
- 1 package (32 Oz. Size) Chicken Broth
- 6 ounces, weight Pasta (i.e. Shells Or Twisty Noodles)
- 1 bag (16 Oz. Size) Frozen Broccoli, Carrot, Cauliflower Blend
- 1-½ cup Milk
- 2 Tablespoons Flour
- 2 cups Sharp Cheddar Cheese
- 2 dashes Salt And Pepper, to taste
Preparation
1. In a large pot, bring broth to a boil over high heat.
2. Add pasta and reduce heat to medium. Bring to a simmer.
3. Simmer uncovered for 5 minutes.
4. Add veggies and cook until veggies and pasta are tender, about 5–7 minutes more.
5. Combine milk and flour in a re-sealable container; shake well to combine.
6. Stir milk mix into pasta and veggies. Cook until bubbly.
7. Add cheese and cook until melted. Season with salt and pepper.
8. Serve warm.
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2 Comments
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appleofmyeye on 4.11.2011
I didn’t follow the recipe exactly, so I didn’t leave a review, but my family loved this dish! I adapted the recipe to the ingredients I had on hand and used fresh broccoli (cut into florets) and some velveeta cheese. I decreased the milk to 1c since velveeta is creamy and the cheddar to about 3/4c (I added it to taste). I used some seasoned salt instead of regular salt. It was delicious and easy!! I am sure I will try the frozen veggies and just cheddar cheese sometime too. A great quick and adaptable recipe. Thanks!
i8dbbq on 4.4.2011
I can’t wait to try this! Looks delightful!