Mac-and-Cheese Soup

A favorite dinner in a soup! We added a few vegetables as well but the kids will still love this one dish meal.

Mac-and-Cheese Soup
Servings: 6


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

Make It

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

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

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 292, Fat, total (g): 11, carb. (g): 31, fiber (g): 3, pro. (g): 17, calcium (mg): 303, Percent Daily Values are based on a 2,000 calorie diet.