When I told Mitchel we were having mac and cheese with broccli, cauliflour, and carrots; he said "I can't do mac and cheese with veggies in it. it's gross." So I told him he could pick them out if he wanted.
I actually ended up picking out some of the broccoli because the package had way more broccoli that anything else. I would also reccommend making sure the flour is all the way mixed before dumping it into the pot.
Otherwise this was a great meal and Brighton loved eating the broccoli!
1 package (32 ounces) reduced-sodium chicken broth
6 ounces small pasta shells
1 bag (16 ounces) frozen broccoli, cauliflower, and carrot blend
1-1/2 cups low-fat milk
2 tablespoons all-purpose flour
1-1/2 cups shredded cheddar cheese
1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered, for 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.
2. Combine milk and flour in a resealable container; shake well to combine. Stir in to pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.