Broccoli Mac and Cheese Soup

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

In a large soup pot or Dutch oven over medium heat, melt the light butter. Add onion and garlic and sauté on low heat until soft, about 5 minutes. Add flour and a good dash of 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. Then cover the pot and cook on low about 10-15 minutes. Then add broccoli florets and Parmesan cheese and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5-10 minutes. Add cheddar, mixing well until cheese melts then immediately remove from heat. Add cooked noodles and mix well, adjust salt and pepper if needed.

Recipe adapted from SkinnyTaste.