Broccoli Mac And Cheese Soup

• 4 ounces, weight Dry Elbow Macaroni
• 1 Tablespoon Light Butter
• 1-1/2 cup Onion, Chopped
• 1 clove Garlic, Minced
• 2 Tablespoons Flour
• 2-1/2 cups Low-sodium Chicken Broth (or Vegetable Broth)
• 1 cup 2% Milk
• 1 pinch Nutmeg
• 1/2 teaspoons Dry Mustard
• Salt And Pepper, to taste
• 2 cups Broccoli Florets, Chopped Into Small Pieces
• 2 Tablespoons Parmesan Cheese
• 1-1/2 cup Low Fat Shredded Sharp Cheddar Cheese

1. Boil pasta in salted water according to package directions for al dente. Drain and set aside.
2. In a large soup pot or Dutch oven over medium heat, melt the light butter. Add onion and garlic and saute on low heat until soft, about 5 minutes. Add flour and a good dash of fresh pepper to the pot and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly. Set heat to medium-high until it comes to a boil. Then cover the pot and cook on low about 10-15 minutes. Then add broccoli florets and Parmesan cheese and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5-10 minutes. Add cheddar, mixing well until cheese melts then immediately remove from heat. Add cooked noodles and mix well, adjust salt and pepper if needed.
3. Recipe adapted from SkinnyTaste.

elbow macaroni, butter, onion, clove garlic, flour, chicken broth, milk, nutmeg, dry mustard, salt, broccoli, parmesan cheese, low fat

Taken from tastykitchen.com/recipes/soups/broccoli-mac-and-cheese-soup/ (may not work)