Mac & Cheese Soup

• 1 Big Can of Chicken Broth (about 49 oz)
• 8 oz. Small Shell Pasta
• 1 Bag Frozen Broccoli, Cauliflower, Carrot Mix (16 oz)
• 1 1/2 cups Milk
• 2 Tbsp. Flour
• 2 cups Shredded Cheddar Cheese

1. In a pot, bring broth to a boil. Add pasta. Return to a boil and then reduce heat. Let simmer for about 5 minutes.

2. Add vegetables and cook until pasta and vegetables are tender.

3. Combine milk and flour, stir well. Add to pot and stir until thickened and bubbly.

4. Gradually add the cheese, stirring until cheese melts.

Cheese and Corn Chowder (crockpot)

3/4 C water
1/2 C chopped onions
1 1/2 C sliced carrots
1 1/2 C chopped celery
1 tsp salt
1/2 tsp pepper
15 1/4 oz can whole kernel corn, drained
15 oz can cream-style corn
3 C milk
1 1/2 C grated cheddar cheese

1. Combine water, onions, carrots, celery, salt, and pepper in slow cooker.
2. Cover. Cook on High 4-6 hours.
3. Add corn, milk, and cheese (I also added cubed, cooked chicken). Heat on High 1 hour and then turn to Low until you are ready to eat.