Introduction
Remember those chilly evenings when nothing felt quite as comforting as a warm bowl of mac and cheese? Or maybe a time when you just wanted a super simple, super delicious meal that felt like a treat? Well, get ready to recreate that feeling with this absolutely delightful Macaroni and Cheese Broccoli Soup! It’s the ultimate comfort food hybrid, packing all the cheesy goodness you crave into a hearty, nourishing soup. Seriously, it’s so easy, you’ll be making it all the time!
Why You’ll Love This Recipe
- Fast: Ready in under 45 minutes, perfect for a weeknight
- Easy: Simple steps that anyone can follow
- Giftable: Imagine sharing a jar of this soup (once cooled) with a friend – so thoughtful!
- Crowd-pleasing: Kids and adults alike will adore this creamy, cheesy delight. It’s a guaranteed hit!
Ingredients
Gather ’round, kitchen adventurers! Here’s what you’ll need to whip up this magical soup:
- 4 oz dry elbow pasta or small shape: Your favorite little pasta shapes work best for this soup.
- 1 1/2 cups onion, chopped: The flavor base that starts it all.
- 1 large carrot, chopped: Adds a touch of sweetness and beautiful color.
- 1 celery stalk, chopped: For that classic aromatic foundation.
- 2 cloves garlic, minced: Because garlic makes everything better!
- 1 tbsp salted butter: For sautéing our veggies and starting our roux.
- 2 tbsp flour: This is our secret weapon for making the soup wonderfully creamy.
- 2 1/2 cups fat-free low-sodium chicken broth or vegetable broth: Use your preferred broth for that savory depth.
- 1 cup fat-free milk: For that signature creamy, comforting texture.
- Pinch nutmeg: A little hint of warmth that really elevates the cheese flavor.
- 1/2 tsp dry mustard: Another little secret to boost that cheesy taste!
- Salt and fresh pepper to taste: The perfect finishing touches to make it just right.
- 2 cups (approx. 10 oz) broccoli florets, chopped into small pieces: Sneaking in those veggies never tasted so good!
- 1 1/2 cups 2% sharp cheddar cheese, grated: The star of the show for that irresistible mac and cheese flavor.
- 2 tbsp Parmesan cheese: For an extra layer of nutty, salty goodness.
How to Make It
Alright, let’s get cooking! Follow these simple steps, and you’ll have a bowl of pure happiness in no time.
- Cook the Pasta: First things first, cook your pasta according to the package directions. Once it’s nice and tender, drain it and set it aside. We’ll add this later!
- Sauté the Veggies: Grab a large pot or a cozy Dutch oven. Melt the butter over medium heat. Toss in your chopped onion, carrot, and celery. Let them soften up and get friendly for about 5-7 minutes.
- Aromatic Boost: Stir in the minced garlic and let it cook for just 1 minute more until you can smell its wonderful fragrance. Don’t let it burn!
- The Roux Magic: Now, whisk in the flour. Keep stirring and cooking for about 1-2 minutes. This little step helps create a smooth, creamy base for our soup.
- Liquid Love: Slowly and gradually whisk in the chicken or vegetable broth, followed by the milk. Keep whisking until everything is smooth and lovely.
- Flavor Power-Ups: Add in that pinch of nutmeg and the dry mustard. Give it a stir, and bring the mixture to a gentle simmer. Let it bubble away, stirring occasionally, until it thickens up a bit.
- Broccoli Time: Toss in your chopped broccoli florets. Let them cook until they’re perfectly tender-crisp, which should take about 5-7 minutes. You want them bright green and easily pierced with a fork.
- Cheesy Bliss: Lower the heat to low. Now for the best part! Stir in the grated cheddar cheese and Parmesan cheese. Keep stirring gently until all that glorious cheese is melted and the soup is wonderfully smooth and creamy. Oh, the aroma!
- Pasta Reunion: Add the cooked pasta back into the pot. Stir it all together.
- Season and Serve: Finally, season your soup with salt and fresh pepper to your liking. Give it a taste and adjust if needed. Serve it up hot and enjoy every spoonful!
Substitutions & Additions
This recipe is fantastic as is, but sometimes it’s fun to play around! Here are a few ideas:
- Cheeses: Feel free to experiment with other melting cheeses like Gruyere, Monterey Jack, or even a bit of cream cheese for extra creaminess.
- Veggies: Add other veggies you love! Peas, corn, or even some finely chopped spinach stirred in at the end are delicious additions.
- Broth: If you don’t have broth on hand, you can use water and a good quality bouillon cube or paste, but broth will give you a richer flavor.
- Spice: For a little kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Tips for Success
A few little tricks to ensure your soup turns out perfectly every time!
- Don’t Overcook the Pasta: Cook the pasta just until al dente, as it will continue to soften in the hot soup.
- Low Heat for Cheese: Always add the cheese over low heat and stir constantly. If the heat is too high, the cheese can separate and become oily or gritty.
- Prep Ahead: You can chop all your veggies in advance and store them in the refrigerator, making soup-making even faster on a busy day.
- Prevent Sticking: Make sure to stir the soup frequently, especially after adding the broth and milk, to prevent anything from sticking to the bottom of the pot.
How to Store It
Got leftovers? Lucky you! This soup stores beautifully. Once cooled completely, transfer it to an airtight container and pop it in the refrigerator. It should stay delicious for about 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, adding a splash of milk or broth if it seems too thick. Avoid reheating in the microwave if possible, as it can sometimes affect the creamy texture.
FAQs
Got a question? We’ve got answers!
Can I make this soup dairy-free?
Yes, you can! Use your favorite dairy-free milk alternative (like almond or soy milk) and a dairy-free shredded cheese alternative. Ensure your butter substitute is also dairy-free.
Can I freeze this soup?
While it’s best enjoyed fresh, you can freeze it. However, dairy-based soups can sometimes separate or become a bit grainy after freezing and thawing. If you do freeze it, thaw it in the refrigerator overnight and reheat gently on the stovetop, stirring well.
How do I make the soup thicker?
If your soup isn’t as thick as you’d like, you can create a slurry by mixing 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup and cook for another minute or two until thickened.
Cozy Creamy Macaroni and Cheese Broccoli Soup
Equipment
- Large pot or Dutch oven
- Whisk
Ingredients
Main ingredients
- 4 oz dry elbow pasta or small shape
- 1.5 cups onion chopped
- 1 large carrot chopped
- 1 stalk celery chopped
- 2 cloves garlic minced
- 1 tbsp salted butter
- 2 tbsp flour
- 2.5 cups fat-free low-sodium chicken broth or vegetable broth
- 1 cup fat-free milk
- 0.25 tsp nutmeg pinch
- 0.5 tsp dry mustard
- salt to taste
- fresh pepper to taste
- 2 cups broccoli florets chopped into small pieces
- 1.5 cups 2% sharp cheddar cheese grated
- 2 tbsp Parmesan cheese
Instructions
- Cook the pasta according to the package directions. Once it’s nice and tender, drain it and set it aside.
- Melt the butter over medium heat in a large pot or Dutch oven. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken or vegetable broth, followed by the milk, until smooth.
- Add the nutmeg and dry mustard. Stir and bring the mixture to a gentle simmer, stirring occasionally until it thickens.
- Add the chopped broccoli florets and cook until tender-crisp, about 5-7 minutes.
- Reduce heat to low. Stir in the grated cheddar cheese and Parmesan cheese until melted and smooth.
- Add the cooked pasta back into the pot and stir.
- Season with salt and fresh pepper to taste. Serve hot.