How To Make Macaroni and Cheese Soup with Broccoli
Macaroni and cheese soup? Yup, that’s right! This version of the classic mac ‘n cheese is made with cheddar, broccoli, and vegetables… in a soup!
- 4ozdry elbow pasta,or small shape
- 1large carrot,chopped
- 1celery stalk,chopped
- 2garlic cloves,minced
- 1tbspsalted butter
- 2½cupsfat-free low sodium chicken broth,or vegetable broth
- 1cupfat-free milk
- ½tspdry mustard
- salt and fresh pepper,to taste
- 2cupsbroccoli florets,chopped into small pieces
- 1½cups2% sharp cheddar,best to grate yourself
- 2tbspparmesan 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 sauté 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 for about 10 to 15 minutes.
Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
Cook for about 5 minutes, uncovered until broccoli is cooked. 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.
- Calories: 240.86kcal
- Fat: 7.59g
- Saturated Fat: 4.10g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.05g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 32.09g
- Fiber: 2.44g
- Sugar: 6.08g
- Protein: 12.54g
- Cholesterol: 17.94mg
- Sodium: 723.91mg
- Calcium: 255.00mg
- Potassium: 497.64mg
- Iron: 1.19mg
- Vitamin A: 281.75µg
- Vitamin C: 32.00mg
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