Macaroni and Cheese Soup with Broccoli is comfort food at it’s best! It’s a classic mac turned into a kid-friendly bowl of soup.
Macaroni and Cheese Soup
Now that the weather is getting colder, we are having soup for dinner quite often. We love this easy mac and cheese soup made with sharp cheddar cheese, broccoli, vegetables and elbow macaroni. The kids love it too, a great way to get kids to get more veggies in their diet. More soup recipes we also love this time of year are Minestrone Soup and Cheeseburger Soup if you want to have some meat in your dish.
Broccoli is one of those gateway vegetables that kids start liking at an early age. I was a picky kid growing up, I remember the first time I liked broccoli it was smothered with melted cheese. Of course, as I grew up my palate changed and I explored new ways to love broccoli.
Using the same principal, this soup will please those picky palates while getting carrots, celery and broccoli in each bite.
Tips and Variations
- Cook the broccoli to your family’s liking. Adults tend to like it tender crisp, while kids may like it cooked a little more.
- Cheese– For best results use a block of cheese and grate it yourself rather. This will give you the creamiest results. Pre-grated cheeses have additives like cornstarch to prevent the cheese from sticking to each other. They also effect the outcome of cheese soups, often breaking down or having a gritty texture.
- Broccoli swap– You can swap out the broccoli for cauliflower if your kids won’t eat green food.
- Macaroni– Any small shape pasta can be used here. Try ditalini or small shells instead.
- Refrigerate and leftovers–This soup is best the same day. Leftovers can be reheated the next day, more broth may be needed as the macaroni soaks up most of the liquid. Refrigerate for up to 3 days.
More Soup Recipes You Will Love
- Turkey Chili Taco Soup
- Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Minestrone Soup
- Chicken Noodle Soup
Macaroni and 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
- 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 about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
- Cook uncovered until broccoli is cooked, about 5 minutes. 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.