Skinny Macaroni and Cheese Soup

Yet another Skinny Taste recipe, tested out by yours truly…

This turned out surprisingly delicious! Also, it is very inexpensive to make. I happened to have the broccoli and carrots in my farmshare, and all of the other ingredients in my pantry. This would be very kid-friendly as well. I plan on packing it this week for lunches. Here’s to hoping it reheats well!

You can check out the link above and check out Gina’s recipe. Of course, I had to make some updates to Katie-fy it. Aka remove ingredients I don’t have…

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Skinny Macaroni and Cheese Soup

Ingredients:

4 oz Smart Taste Elbows
1 1/2 cups onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1 tbsp light butter
2 tbsp flour
2 1/2 cups fat free low sodium chicken broth
1 cup almond milk – unsweetened
pinch nutmeg
1/2 tsp dry mustard
salt and fresh pepper to taste
2 cups fresh broccoli florets, chopped into small pieces
2 tbsp parmasean cheese
1-1/2 cups 2% shredded sharp cheddar

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Directions:

Boil pasta in salted water according to package directions for al dente. Drain and set aside.

Chop carrot, onion, and garlic.

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 and parmesean cheese. Stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked to your liking, about 5 – 10 minutes.

Add cheddar, mixing well until cheese melts and remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed.

Prepared per the Katie-fied recipe (serves 4)

296 calories, 37 g carbs, 12 g fat, 17 g protein, 5 g fiber, 733 g sodium