Mac-and-Cheese Soup

This easy dish was a hit at my house last week. Plus, it had simple ingredients and cooked up in a snap. A great meal for a busy weeknight!

1 pkg (32 oz.) reduced-sodium chicken broth (I just used three or so teaspoons of bouillon and 4 cups of water)
6 oz. small pasta shells
1 bag (16 oz.) frozen broccoli, cauliflower, and carrot blend
1 1/2 cups low-fat milk (skim worked fine)
2 Tbs. all-purpose flour
1 1/2 cups shredded cheddar cheese

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) Whisk flour into the milk. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts. Makes 6 servings. Serve with bread or toast.