Veggie Mac & Cheese Soup | Easy Thermos Lunch
Your kids are going to love this cheesy veggie mac and cheese in their thermos!
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Ingredients
Homemade mac and cheese:
- 1 ½ cups dry macaroni pasta, or other
- 32- ounce carton reduced-sodium chicken broth/stock
- 16- ounce bag frozen broccoli, cauliflower, and carrot blend
- ¼ cup whole milk or half and half
- 1 ½ cups shredded Cheddar cheese
With boxed macaroni and cheese:
- 6- ounce box macaroni and cheese
- 32- ounce carton reduced-sodium chicken broth/stock
- 16- ounce bag frozen broccoli, cauliflower, and carrot blend
- ¼ cup whole milk or half and half
- 1 cup shredded Cheddar cheese
Instructions
- Cook the pasta according to the package directions.
- In a large saucepan, bring the broth to a boil over high heat. Add the vegetables, and cook until tender, about 5 minutes. Reduce the heat to medium.
- Add the cooked macaroni, shredded cheese (or powdered cheese), and milk to the veggies and broth. Stir to combine until the cheese is completely melted. Remove from heat.
To Pack in a Thermos:
- Preheat the thermos container with boiling water. This step is optional, but it helps.
- Heat the soup in the microwave or stovetop to a piping-hot temperature.
- Drain the water from the thermos.
- Fill the thermos with the very hot soup.
- Close the thermos container and pack it inside a lunch bag.
Nutrition
Serving: 1 lunch | Calories: 303kcal | Carbohydrates: 41g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 373mg | Potassium: 692mg | Fiber: 4g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 101mg | Calcium: 265mg | Iron: 2mg
