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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe was published in Parents magazine October 2007. Although it has few ingredients and is quick to make, I found it surprisingly cheesy and tasty. I've added it to my make-often recipe rotation. Ingredients:
32 ounces chicken broth |
6 ounces small shell pasta |
16 ounces frozen broccoli carrots cauliflower mix |
1 1/2 cups milk |
2 tablespoons all-purpose flour |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. In a large saucepan bring broth to a boil over high heat.
2. Add pasta and return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes.
3. Add vegetables and cook until pasta and vegetables are tender, about 5 minutes more.
4. Combine milk and flour in a resealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly.
5. Gradually add the cheese, stirring until cheese melts.
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