Macaroni and Cheese Soup with Broccoli
Comfort food at its best! This kid-friendly, creamy macaroni and cheese soup is filled with tender broccoli florets and cheesy goodness, perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 oz dry elbow macaroni
- 1.5 cups onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 tbsp salted butter
- 2 tbsp all-purpose flour
- 2.5 cups fat free low sodium chicken broth or vegetable broth
- 1 cup fat free milk
- pinch nutmeg
- 0.5 tsp dry mustard
- salt and fresh ground black pepper to taste
- 10 oz broccoli florets, chopped
- 1.5 cups 2% sharp cheddar cheese, shredded best to grate yourself
- 2 tbsp Parmesan cheese
Instructions
Preparation Steps
- Boil macaroni in salted water according to package directions for al dente. Drain and set aside.
- Chop onion, carrot, celery, and garlic by hand or using a mini food processor.
- In a large soup pot or Dutch oven, melt butter over low heat. Add chopped vegetables and sauté until soft, about 5 minutes.
- Add flour and freshly ground black pepper to the pot and stir until smooth.
- Slowly whisk in chicken broth, milk, nutmeg, and dry mustard powder constantly to avoid lumps.
- Raise heat to medium-low and bring to a slow boil. Cover and simmer on low heat for 10-15 minutes.
- Add broccoli florets and Parmesan cheese, stir well. Adjust salt and pepper to taste.
- Cook uncovered until broccoli is tender, about 5 minutes. Remove from heat and let the soup stop boiling.
- Add shredded cheddar cheese gradually while stirring to allow it to melt smoothly.
- Return cooked macaroni to the soup, mix well, and adjust salt and pepper if needed.
- Serve immediately to prevent pasta from absorbing all the broth.
Notes
This soup can be customized by adding cooked shredded chicken or small ham pieces for a heartier meal. Use freshly grated cheese for best melting results.