Macaroni and Cheese Soup with Broccoli
description
Ingredients
- 4 ozDry Elbow Pasta
- 1.5 cupOnion, chopped
- 1 pcsCarrot, chopped
- 1 stalkCelery, chopped
- 2 clovesMinced Garlic
- 2.5 cupChicken Broth, fat-free and low sodium
- 0 pinchNutmeg, ground
- 0.5 tspDry Mustard
- 1.5 cupSharp Cheddar Cheese, grated
- 2 tbspParmesan Cheese, grated
- 1 pinchSalt and Pepper
- 1 tbspSalted Butter
- 2 tbspall purpose flour
- 1 cupFat-free Milk
- 2 cupBroccoli Florets, chopped into small pieces
Instructions
- 1
Add cheddar cheese a little at a time, mixing well until cheese melts.
- 2
Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
- 3
Eat right away so the pasta doesn't absorb all the broth.
- 4
Boil pasta in salted water according to package directions for al dente. Drain and set aside.
- 5
Chop onion, carrot, celery, garlic by hand or mini food processor.
- 6
In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- 7
Add flour and fresh pepper to the pot and stir until smooth.
- 8
Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
- 9
Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
- 10
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
- 11
Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.