Yield: 5 servings

Skinny Macaroni and Cheese Soup with Broccoli

Course: Soup
Cuisine: American


  • 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.


Serving: 1cup, Calories: 252.7kcal, Carbohydrates: 27.8g, Protein: 16.8g, Fat: 9.5g, Sodium: 590.4mg, Fiber: 3.9g, Sugar: 3.5g
Freestyle Points: 6
Points +: 7