Broccoli Mac & Cheese Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 219.5
- Total Fat: 2.5 g
- Cholesterol: 8.4 mg
- Sodium: 745.8 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.9 g
- Protein: 19.3 g
View full nutritional breakdown of Broccoli Mac & Cheese Soup calories by ingredient
Number of Servings: 5
Ingredients
-
4 oz elbow macaroni, cooked al dente & drained
1 medium onion, chopped
1 large carrot, chopped
1 medium celery stalk, sliced
2 cloves garlic, minced
1 Tbsp I Can't Believe It's Not Butter Light
2 Tbsp flour
2 1/2 cups low sodium chicken broth
1 cup skim milk
1/4 tsp nutmeg
1/2 tsp dry mustard
salt & pepper, to taste
2 cups fresh broccoli, chopped
1 1/2 cup fat free cheddar cheese, shredded
2 Tbsp Parmesan cheese, shredded
Directions
1. In a large pot, melt light butter over low heat. Add chopped vegetables and sauté just until soft, about 5 minutes.
2. Add flour and pepper and stir until smooth. Slowly add chicken broth, milk, nutmeg and mustard powder, whisking constantly. Increase heat to medium-high and bring mixture to a boil. Cover; lower heat to low and simmer 10 minutes.
4. Add broccoli florets and Parmesan cheese and stir well. Adjust salt & pepper to taste. Cook uncovered until broccoli is tender, about 6 minutes.
5. Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked macaroni and mix well. Serve immediately.
Serving Size: Makes 5 servings
2. Add flour and pepper and stir until smooth. Slowly add chicken broth, milk, nutmeg and mustard powder, whisking constantly. Increase heat to medium-high and bring mixture to a boil. Cover; lower heat to low and simmer 10 minutes.
4. Add broccoli florets and Parmesan cheese and stir well. Adjust salt & pepper to taste. Cook uncovered until broccoli is tender, about 6 minutes.
5. Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked macaroni and mix well. Serve immediately.
Serving Size: Makes 5 servings