INGREDIENTS
4 ozs
elbow macaroni
1 1/2 cups
onion
1 large
carrot
1
celery stalk
2 cloves
garlic
1 tbsp
light butter
2 tbsps
flour
2 1/2 cups
fat free chicken broth
1 cup
fat free milk
1 pinch
nutmeg
1/2 tsp
dry mustard
1 serving
salt and pepper
2 cups
broccoli florets
1 cups
sharp cheddar
2 tbsps
parmesan cheese