32 oz. (1 quart) chicken broth
6 oz. elbow macaroni (or small macaroni shells), uncooked
16 oz. broccoli pieces (or California blend of broccoli, cauliflower and carrots)
1 and 1/2 cups milk
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cooked and cubed chicken (optional)
1/2 teaspoon Worcestershire sauce
1 and 1/2 cups shredded cheddar cheese
Bring broth to boil over high heat. Add macaroni and broccoli (or vegetable blend) and return to a boil. Reduce heat and simmer uncovered for 8-10 minutes, or until veggies and shells are tender.
Whisk together the flour and milk in a separate container, making sure mixture is well-combined and smooth. Stir this into hot pasta/vegetable mixture. Add salt, pepper, and Worcestershire sauce.
Cook and stir until thickened and bubbly. Add the cooked chicken pieces. Gradually stir in cheese until melted. It’s good with crusty bread.
Source Recipe: http://milkmaidrecipebox.blogspot.com