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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.9
  • Total Fat: 10.1 g
  • Cholesterol: 32.7 mg
  • Sodium: 549.5 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 14.1 g

View full nutritional breakdown of Mac and cheese soup calories by ingredient
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Mac and cheese soup

Submitted by: LMAXIN

Introduction

From Oct 2007 Parents magazine, substituting whole wheat pasta shells for regular From Oct 2007 Parents magazine, substituting whole wheat pasta shells for regular
Number of Servings: 6

Ingredients

    8 oz. whole wheat pasta shells (small shells)
    32 oz. reduced fat/sodium chicken broth
    16 oz. bag frozen vegetables (broccoli, carrots, cauliflower mix)
    1.5 c. 1% milk
    2 Tbsp all-purpose flour
    1.5 c. shredded cheddar cheese

Directions

Bring broth to a boil in a large sauce pan over high head.
Add pasta shells. Bring to second boil, reduce heat and cook for 5 minutes.
Add vegetables, bring to second boil and cook for additional 5 minutes, or until pasta and vegetables are soft.
In a separate resealable container, put milk and flour. Seal container and shake to mix well. Add milk mixture to broth, shells and veggies. Cook and stir until mixture thickens a bit.
Add shredded cheddar, and stir until melted throughout.

Serves 6

My 2 year old and husband devoured this.

Number of Servings: 6

Recipe submitted by SparkPeople user LMAXIN.






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