Aren’t you excited that the season has arrived? Soup, chili, and stew season, I mean! Nothing comforts like a steaming bowl of deliciousness when everyone comes to the table after a day out in the big, chilly world. Or a day of creating in my craft room while football plays in the background.
Like all (or almost all) kids, my clan loves mac-n-cheese from the blue box. I know, I know…but what can I do? Well, this is what I did…took their favorite broccoli-cheese soup and changed it up a bit to make Mac-n-Cheese Soup. They actually prefer it to the regular, straight out of the box dinner.
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 16 oz frozen mixed vegetables (corn, carrots, green peas, etc)
- 8 oz elbow macaroni
- 2-1/2 cups skim milk
- 1/3 cup flour
- 8 oz cubed American cheese (We prefer Kraft Deluxe)
- fresh shredded carrots to garnish(optional)
1. Cook pasta according to package directions while making the rest of the soup. When al dente, remove from heat and drain. It should be done just about the time you are ready to add it to the soup.
2. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and vegetables. Bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to vegetable mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
4. Add drained pasta to soup and serve!
We usually have a fruit salad with this, made of apples, pears, celery, nuts (almonds or pistachios), and some dried cranberries. I use honey Greek yogurt as the dressing, and we end up fighting over who gets the last of it!