Mac ‘N Cheese Soup

Ingredients

• 2 1/2 cups water
• 10 ounces frozen peas and carrots -- thawed
• 7 1/4 ounces macaroni and cheese mix
• 4 cups milk
• 1 cup cheddar cheese -- shredded
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions
In a soup pot, bring the water to a boil over high heat. Stir in the peas and carrots and the macaroni, reserving the cheese packet. Cover and boil 5 minutes; do not drain. Add the remaining ingredients, including the cheese packet. Reduce the heat to medium, cover, and simmer for 10 minutes, or until hot and creamy, stirring occasionally.