macaroni and cheese soup with broccoli
macaroni and cheese soup with broccoli is comfort food at it's best it's a classic mac turned into a kid friendly bowl of soup.
dry elbow pasta or small shape, onion, large carrot, celery stalk, garlic, salted butter, flour, fat free low sodium chicken broth, fat free milk, nutmeg, dry mustard, salt and fresh pepper to taste, about 10 oz broccoli florets, chopped into small pieces, 2 sharp cheddar, parmesan cheese
- 4 oz dry elbow pasta or small shape
 - 1 1/2 cups onion
 - 1 large carrot
 - 1 celery stalk
 - 2 cloves garlic
 - 1 tbsp salted butter
 - 2 tbsp flour
 - 2 1/2 cups fat free low sodium chicken 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 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 saute 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 low and let it come to a slow 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.
 - remove from heat and wait until it stops boiling.
 - add cheddar cheese a little at a time, mixing well until cheese melts.
 - return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
 - eat right away so the pasta doesn't absorb all the broth.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 oz dry elbow pasta or small shape
- 1 1/2 cups onion
- 1 large carrot
- 1 celery stalk
- 2 cloves garlic
- 1 tbsp salted butter
- 2 tbsp flour
- 2 1/2 cups fat free low sodium chicken 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 sharp cheddar
- 2 tbsp parmesan cheese

 ### Assistant: The ingredients you'll need are:
- 4 oz dry elbow pasta or small shape
- 1 1/2 cups onion
- 1 large carrot
- 1 celery stalk
- 2 cloves garlic
- 1 tbsp salted butter
- 2 tbsp flour
- 2 1/2 cups fat free low sodium chicken 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 sharp cheddar
- 2 tbsp parmesan cheese


You can follows these steps to make the recipe:
- 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 saute 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 low and let it come to a slow 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.
- remove from heat and wait until it stops boiling.
- add cheddar cheese a little at a time, mixing well until cheese melts.
- return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
- eat right away so the pasta doesn't absorb all the broth.
- .

