2 cups broccoli florets, chopped into small pieces
1-1/2 cups 2% shredded sharp cheddar
2 tbsp parmesan cheese
Instructions
Boil pasta in salted water according to package directions for al
dente. Drain and set aside.
Chop onion, carrot, celery, garlic by hand or mini food
processor.
In a large soup pot or dutch oven, melt light butter. Add
chopped vegetables and sauté on low heat until soft, about 5
minutes.
Add flour and 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. Cover
and cook on low about 10-15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and
pepper to taste. Cook uncovered until broccoli is cooked, about 5
minutes or more to your liking.
Add cheddar, mixing well until cheese melts and immediately
remove from heat. Add cooked elbows and mix well, adjust salt and
pepper if needed. Eat right away so the pasta doesn't absorb all the
broth.
Originally Submitted
2/7/2012
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