If you enjoy broccoli cheddar soup and creamy mac and cheese, then you will most certainly enjoy this dreamy bowl of Creamy Mac and Cheese with Broccoli Soup. It is outrageously good and so comforting, and it’s guaranteed to be your new favorite!

For the veggies in this soup, I chose to keep it simple with just broccoli, onions, and carrots. I can easily see you being able to swap those out to suit your fancy. Just be mindful of cook times. I’ve timed the broccoli to finish cooking roughly around the same time that the pasta is just done. However, if I’m being honest…I personally don’t mind if my broccoli is slightly overcooked in this soup. I also prefer to use elbow macaroni for this. But if you choose to use a different pasta, again, simply be mindful of your cooking time. Larger or heartier shaped dried pasta will take a little longer to cook.

Now, when selecting cheddar cheese for this soup, be sure to pick up a good-quality sharp cheddar cheese and grate it yourself. It will yield better result than pre-shredded cheese. I typically grab Cracker Barrel Cheese, if the grocery store doesn’t have a large variety to choose from.

Lastly, if you are wanting to veganize this recipe. I recommend using a neutral oil or nondairy butter, unsweetened nondairy creamer for the half and half, and meltable vegan cheese shreds with the addition of a little nutritional yeast.

 

Get the Recipe: Broccoli Macaroni and Cheese Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
If you enjoy broccoli cheddar soup and creamy mac and cheese, then you will most certainly enjoy this dreamy bowl of Creamy Mac and Cheese with Broccoli Soup. It is outrageously good and so comforting, and it's guaranteed to be your new favorite!
5 from 2 reviews
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Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced small
  • 1 large carrot, thinly sliced
  • 2 cloves garlic, minced
  • ½ teaspoon dry mustard
  • A pinch nutmeg, optional
  • A pinch red chili flakes, optional
  • 3 tablespoons all-purpose flour
  • 4 cups vegetable broth, plus more if needed
  • ½ teaspoon garlic powder
  • salt and pepper, to taste
  • ¾ cup elbow macaroni, about 2.5 ounces
  • 1 large broccoli crown, cut into bite size pieces (about 12 ounces)
  • 1 cup half and half
  • 1 ½ cups coarsely grated sharp cheddar cheese

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife

Instructions

  • Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion and carrot and sauté until softened, about 5 minutes.
  • Add the garlic, dry mustard, nutmeg, red chili flakes, and sauté until fragrant, about 1 minute.
  • Sprinkle in the flour and stir continuously until it is thoroughly incorporated with the onion and carrot and turns slightly golden, 1 to 2 minutes.
  • Slowly stir in the vegetable broth, garlic powder, salt and pepper, and continue stirring until thoroughly mixed and lump free. Bring to a rapid boil over medium-high heat.
  • Stir in the elbow macaroni and cook for 2 minutes and then stir in the broccoli. Cover the pot and simmer over medium heat, stirring occasionally, until the pasta is al dente and the broccoli is just fork tender, about 6 minutes.
  • Uncover the soup and reduce the heat to low. Once settled, stir in the half and half and the cheddar cheese. Simmer just until the cheese is completely melted and warmed through, 2 to 3 minutes. Taste and add more salt and pepper, if needed. Remove the pot from the heat.
  • Ladle the soup into individual bowls, serve, and enjoy.
    (Keep in mind that the pasta will continue to expand as the soup cools, so you may need to add a little more broth or water to second servings or leftovers.)
Calories: 557kcal, Carbohydrates: 46g, Protein: 21g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 94mg, Sodium: 450mg, Potassium: 771mg, Fiber: 6g, Sugar: 10g, Vitamin A: 5444IU, Vitamin C: 140mg, Calcium: 461mg, Iron: 2mg