Skinny Macaroni & Cheese with Broccoli Soup



This week is drraggin’! I guess it’s because while the weather is beautiful outside I am stuck inside…blaaaahhh! The temperature was pretty high today…about 60 degrees in January in Chicago.

So my husband is all about the garden for this summer. He is getting ready to start seeds indoors soon. He has been drawing pictures of how to set up the garden and even asking what I think….has the world gone mad? I am pretty excited too. I can’t wait to put pretty things out there to make the garden my own, I mean ours.

So the other day I made Skinny Macaroni and Cheese Soup with Broccoli that was scrumptious!

The soup should be eaten as soon as it is done so it stays soupy otherwise by the next day it becomes skinny macaroni and cheese with broccoli that can be served with the salisbury steak I posted on Monday. It was delicious both ways.


  • 4 oz dry elbow macaroni (I like Ronzoni Smart Taste)
  • 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



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-high until it comes to a 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 or more to your liking.  

Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed. Eat right away so the pasta doesn’t absorb all the broth.

I also forgot to give you my weight loss stats. I weighed myself Monday morning and I lost 2 pounds in the last week. Things are lookin’ good! I was so worried because I couldn’t stop thinking about food. But it all worked out. I am now down a total of nine pounds since January 4th. It’s been hard but because I can still indulge in treats and Bloody Mary’s it’s OK (as long as I count those points!).



Recipe from




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