Finding foods that are both healthy and satisfying to your little is often a task that is rife with challenges.  But whether you are adding veggie juice to your child’s smoothies or buying veggie chips instead of potato chips, its the little things that count.  In a recent HuffPo article by Laura Fuentes of Momables we are given a new spin on an old dish that is both healthy and delicious.

Are you looking for more delicious ways to send veggies to school? Look no further. This creamy delicious soup is one your kids will love.

I really like sending warm school lunches. I’ve filled my kids thermoses with lasagna, spaghetti, rice, soups… and they are typically very receptive. On the other hand, should I have the bright idea of filling the thermos with leftover grilled vegetables from dinner, the thermos would come back untouched.



Veggie Mac and Cheese Soup
Yield: fills 6 lunch thermos containers
• 1 6oz box natural or organic macaroni and cheese
• 1 32oz package reduced-sodium chicken broth/stock
• 1 16oz bag frozen broccoli, cauliflower, and carrot blend
• 1/4 cup whole milk or half and half
• 1 cup shredded cheddar cheese

1. Cook macaroni and cheese according to box directions.
2. In a large saucepan, bring broth/stock to a boil over high heat. Add vegetables and cook until vegetables are tender, about 5 minutes. Reduce heat to medium heat.
3. Add cooked macaroni and cheese to veggies and broth, add milk, and add cheese. Stir well to combine until cheese is melted, turn off heat and serve.
If you can’t find the frozen vegetable mix, substitute for 2 cups of your favorite veggies.