Creamy Mac and Cheese with Broccoli Soup
This creamy mac and cheese with broccoli soup combines comforting cheddar cheese, tender pasta, and fresh veggies all in one cozy, pressure-cooked bowl of goodness.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Chef's knife
Ingredients
Main ingredients
- 4 tablespoons Unsalted butter
- 1 Medium yellow onion diced small
- 1 Large carrot thinly sliced
- 2 cloves Garlic minced
- ½ teaspoon Dry mustard
- pinch Nutmeg optional
- 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 Sharp cheddar cheese coarsely grated
Instructions
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, and red chili flakes, and sauté until fragrant, about 1 minute.
- Sprinkle in the flour and stir continuously until incorporated and lightly golden, 1–2 minutes.
- Slowly stir in the vegetable broth, garlic powder, salt, and pepper. Stir until smooth and lump free.
- Bring to a boil over medium-high heat.
- Stir in elbow macaroni and cook for 2 minutes, then stir in broccoli. Cover and simmer until tender, about 6 minutes.
- Uncover the soup, reduce heat to low, and stir in the half and half and sharp cheddar cheese until melted and warmed through, 2–3 minutes.
- Remove from heat, taste and adjust seasoning. Serve and enjoy.
Notes
The pasta will continue to absorb liquid as it cools, so add a splash of broth or half and half when reheating for best texture. Leftovers stay good up to 3 days in the fridge or can be frozen for convenience.