Mac-And-Cheese Soup

• 1 (32 ounce) package reduced-sodium chicken broth
• 6 ounces small shell pasta
• 1 (16 ounce) bag frozen broccoli, cauliflower, and carrot blend
• 1 12 cups low-fat milk
• 2 tablespoons all-purpose flour
• 1 12 cups shredded cheddar cheese

1. Bring broth to boil.
2. Add pasta and return to boil.
3. Reduce heat and let simmer, uncovered, for 5 minutes.
4. Add vegetables, cook until tender.
5. Combine milk and flour in resealable container; shake well to combine.
6. Stir into pasta.
7. Cook and stir until thickened.
8. Gradually add cheese and stir until melted.

chicken broth, shell pasta, frozen broccoli, lowfat milk, flour, cheddar cheese

Taken from www.food.com/recipe/mac-and-cheese-soup-364886 (may not work)