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Macaroni and Cheese Soup with Broccoli
Macaroni and Cheese Soup with Broccoli is comfort food at it's best! It's a classic mac turned into a kid-friendly bowl of soup.
Ingredients
- 4 oz dry elbow pasta or small shape
- 1 1/2 cups onion (chopped)
- 1 large carrot (chopped)
- 1 celery stalk (chopped)
- 2 cloves garlic (minced)
- 1 tbsp salted 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% sharp cheddar (best to grate yourself)
- 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-low and let it come to a slow 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. Remove from heat and wait until it stops boiling.
- Add cheddar cheese a little at a time, mixing well until cheese melts.
- Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
- Eat right away so the pasta doesn't absorb all the broth.
Video
Nutrition
Serving: 1cup, Calories: 253kcal, Carbohydrates: 28g, Protein: 17g, Fat: 9.5g, Sodium: 590.4mg, Fiber: 4g, Sugar: 3.5g
- WW Points: 9