mac and cheese soup

     Macaroni and Cheese Soup

     

    2 ½  cups water

    7 ¼  ounce package macaroni-and-cheese mix

    10 ounce package frozen no-salt-added peas and carrots

    ¼ tsp. dried dill weed

    2 cups skim milk

     

    In a large saucepan, combine water and dry cheese-sauce mix from the macaroni-and-cheese mix.  Bring to a boil over high heat.  Stir in macaroni, peas and carrots, dill weed, and milk.  Return to a boil.  Reduce heat to low, cover, and simmer for 7 to 10 minutes or until tender, stirring occasionally.   

     

    Nutrition Information (serving is 1 ¼  cups)

    Calories- 267; total fat- 3g; saturated fat- 1g; protein- 14g; sodium- 333mg; carbohydrate- 45g; cholesterol- 6mg;