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6 ounces fine egg noodles (can break up angel hair pasta into 1 inch pieces)
½ cup butter
¼ cup all-purpose flour
4 cups milk
1 cup chicken broth
1 tsp. salt
1 tsp. pepper
6 ounces cheddar cheese (I have also used Colby or Colby Jack before)
6 ounces process cheese (Velveeta), cubed
Instructions
Cook both the broccoli and pasta just shy of the package directions so they are al dente. Drain.
In a large saucepan, melt butter; stir in flour until smooth.
Gradually stir in the water, milk, salt and pepper. Bring to a boil; cook and stir until thickened.
Reduce heat; stir in cheddar and Velveeta cheese until melted.
Stir in the broccoli and pasta; heat through. I usually let it cook together for about 10 minutes. If soup appears too thick add more chicken broth or milk.
Recipe by Eat Farm Love at https://eatfarmlove.com/broccoli-cheese-noodle-soup/