4 oz dry elbow macaroni
1 1/2 cups onion, chopped
1 clove garlic, minced
1 tbsp light butter
2 tbsp flour
2 1/2 cups low sodium chicken broth (or vegetable broth)
1 cup 2%milk
1/2 tsp dry mustard
*salt and fresh pepper to taste
2 cups broccoli florets, chopped into small pieces
1-1/2 cups low fat 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, and garlic. In a large soup pot or dutch oven, melt light butter. Add onion and garlic 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 5-10 minutes. Add cheddar, mixing well until cheese melts and immediately remove from heat. Add cooked elbows and mix well, adjust salt and pepper if needed.
*adapted from SkinnyTaste
**Shared over at Love Bakes Good Cakes, Weekend Potluck, Strut Your Stuff Saturday, Foodie Friday