Bring water and milk to boil over medium heat in a large saucepan. Stir in pasta shells from mac and cheese; set aside sauce packet. Add broccoli and carrots. Simmer, uncovered, over medium-low heat for 10 to 12 minutes or until pasta is al dente, stirring occasionally.
Take a couple shortcuts by using boxed macaroni and cheese and Hy-Vee Short Cuts broccoli florets to make this rich and creamy lunchtime favorite.
Servings and Ingredients
|3 c. water|
|2 ¾ c. Hy-Vee 2% reduced-fat milk|
|1 (11.3-oz.) pkg. Annie’s deluxe rich & creamy shells & four cheese|
|1 c. Hy-Vee Short Cuts broccoli, cut into small bite-size pieces|
|½ c. chopped baby carrots|
|6 oz. Hy-Vee smooth & cheesy loaf, cubed|
Things To Grab
- Large saucepan
- Wooden spoon or silicone spatula
- 5 microwave- and freezer-safe covered containers
- 14-oz. vacuum-insulated food jar
Reduce heat to low; add cheese cubes and reserved cheese sauce packet. Cook for 3 to 5 minutes or until melted and smooth, stirring frequently.
Cool soup to room temperature. Freeze 1 1/3 cup portions in 5 microwave- and freezer-safe covered containers, leaving 1 in. headspace in containers.
To pack for lunch, thaw soup in the refrigerator overnight.
In the morning, fill a 14-oz. vacuum-insulated food jar with boiling water; close with lid and let stand for 5 minutes to heat insulated jar. Meanwhile, microwave soup to at least 180 degrees. Remove hot water from the food jar; fill with hot soup and close. Serve within 4 hours.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 1020mg
- Total Carbohydrates: 43g
- Protein: 19g