Veggie Mac & Cheese Soup
1 6 oz. box Annie’s Macaroni & Cheese
1 32 oz. pkg. reduced-sodium chicken broth/stock
1 16 oz. bag frozen vegetables of choice
(may sub. 2 cups of fresh veggies)
1/4 cup whole milk or half & half
1 cup shredded cheddar cheese
Cook pasta according to box directions
In a large saucepan bring broth to a boil over high het. Add veggies and cook until tender, about 5 minutes. Reduce heat to medium.
Add cooked macaroni and cheese to veggies and broth, add milk, and add cheese. Stir well to combine until cheese is melted, turn off heat and serve.
In the morning pre heat your thermos while you warm up a cup of this nutritious soup. Add fresh fruit and a sweet treat for the perfect lunch.
recipe from MOMables