Monday, March 12, 2012

Skinny Macaroni and Cheese Soup with Broccoli

I was trying to plan ahead last time I went to the grocery store and picked out two recipes that used similar ingredients, chicken and broccoli noodle casserole and this skinny macaroni and cheese soup with broccoli.  Turns out I didn't plan too well on the broccoli part though, because I still have probably two-thirds of what I bought.  Be warned, you get a lot more out of a head of broccoli than you think!

  • 4 oz dry elbow macaroni (try Ronzoni Smart Taste)
  • 1 1/2 cups onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free low sodium chicken brother
  • 1 cup skim milk
  • Pinch nutmeg
  • 1/2 tsp dry mustard
  • Salt and 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
  1. Cook noodles in salted water according to package directions.  Drain and set aside.
  2. In a large pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour and pepper to the pot and stir until smooth.
  4. Slowly add chicken broth, milk, nutmeg and dry mustard; whisking constantly.  Set heat until medium-high until it comes to a boil.  Cover and cook on medium-low about 10-15 minutes.
  5. Add broccoli florets, parmesan cheese, and stir well.  Adjust salt and pepper to taste.  Cook uncovered until broccoli is cooked, about 5 minutes or to your liking.
  6. Add cheddar, mixing well until cheese melts and immediately remove from heat.
  7. Add cooked noodles and mix well.
  8. Adjust salt and pepper to taste if needed.
  9. Serve right away before pasta absorbs broth.
Recipe slightly adapted from Skinnytaste.

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