Macaroni and Cheese Soup with Broccoli

Ingredients

• 4 oz dry elbow pasta or small shape
• 1 1/2 cup onion (chopped)
• 1 large carrot (chopped)
• 1 celery stalk (chopped)
• 2 clove garlic (minced)
• 1 tbsp salted butter
• 2 tbsp flour
• 2 1/2 cup fat free low sodium chicken broth (or vegetable broth)
• 1 cup fat free milk
• pinch nutmeg
• 1/2 tsp dry mustard
• salt and fresh pepper, to taste
• 2 cup about 10 oz broccoli florets, chopped into small pieces
• 1-1/2 cups 2% sharp cheddar (best to grate yourself)
• 2 tbsp Parmesan cheese

Instructions

1. Boil pasta in salted water according to package directions for al dente. Drain and set aside.
2. Chop onion, carrot, celery, garlic by hand or mini food processor.
3. In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
4. Add flour and fresh pepper to the pot and stir until smooth.
5. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
6. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
7. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
8. Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
9. Add cheddar cheese a little at a time, mixing well until cheese melts.
10. Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
11. Eat right away so the pasta doesn't absorb all the broth.