Skinny Macaroni and Cheese Soup with Broccoli
- 4 oz dry elbow macaroni
- 1 1/2 cups onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 tbsp light butter
- 2 tbsp flour
- 2 1/2 cups 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 cups (about 10 oz) broccoli florets, chopped into small pieces
- 1-1/2 cups 2% shredded sharp cheddar
- 2 tbsp parmesan cheese
- Produce
- Broccoli florets (2 cups)
- Carrot, large (1)
- Celery stalk (1)
- Garlic (2 cloves)
- Onion (1 1/2 cups)
- Canned Goods
- Chicken broth, fat free low sodium (2 1/2 cups)
- Condiments
- Mustard, dry (1/2 tsp)
- Cooking & Baking
- Flour (2 tbsp)
- Nutmeg (1 pinch)
- Salt and fresh pepper (1)
- Pasta & Grains
- Elbow macaroni, dry (4 oz)
- Dairy
- 2% shredded sharp cheddar, sharp (1 1/2 cups)
- Butter, light (1 tbsp)
- Milk, fat free (1 cup)
- Parmesan cheese (2 tbsp)
Preparation
Read recipe preparation on skinnytaste.com
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Recipe Stats
Published January 19, 2012 (1 year ago).
438 people saved this recipe.
