Macaroni & Cheese Soup with Broccoli

Charlotte declared this the best soup I’ve ever made! Her high praise might make up for some of those times I made a dish I thought she’d love and she really didn’t like it.

There’s not much to describe other than it is basically mac and cheese turned into a soup. What’s not to like!

I didn’t lighten up the recipe with skim and 2% cheddar as the recipe calls for because all I had was whole milk and regular sharp cheddar. I used Better Than Bouillon Vegetable Base (1 tablespoon added to 2.5 cups boiling water) which gave some real depth to the broth.

The pasta definitely absorbs the broth so eat right away or wait on adding the pasta until ready to serve.

Macaroni & Cheese Soup with Broccoli

  • 4 oz dry elbow pasta or small shape
  • 1 1/2 cups onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp salted butter
  • 2 tbsp flour
  • 2 1/2 cups fat free low sodium chicken broth, or vegetable 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, best to grate yourself
  • 2 tbsp Parmesan cheese
  1. Boil pasta in salted water according to package directions for al dente. Drain and set aside.
  2. Chop onion, carrot, celery, garlic.
  3. In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  4. Add flour and fresh pepper to the pot and stir until smooth.
  5. Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
  6. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
  7. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
  8. Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
  9. Add cheddar cheese a little at a time, mixing well until cheese melts.
  10. Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
  11. Eat right away so the pasta doesn’t absorb all the broth.

    Serves 3-4.

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