Mac and Cheese Soup

• 32 ounces pck 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. In large saucepan, bring broth to a boil over medium heat.
2. Add pasta, return to a boil.
3. Reduce heat and simmer uncovered 5 minutes.
4. Add vegetables.
5. Cook until pasta and vegetables are tender, about 5 minutes more.
6. Combine milk and flour in a sealable container and shake until well combined.
7. Stir into pasta mixture.
8. Cook and stir until thick and bubbly.
9. Gradually add the cheese, stirring until melted.

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

Taken from www.food.com/recipe/mac-and-cheese-soup-252398 (may not work)