Mac & Cheese Soup

1 package (32 ounces) reduced-sodium chicken broth 
6 ounces small pasta shells or macaroni 
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 

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. 
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. 


*Has garlic and onion in the chicken broth
**Can be altered not to having garlic and onion by making your own chicken broth