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.

 

Similar to my cookbook, you can freestyle this soup and make it your own in different ways.

Here’s a few ways to freestyle this recipe:

  • use cauliflower or romanesco instead of broccoli
  • A few substitutions for half and half milk would be the following : 1 cup of lactose free half and half milk (if available where you live- Land O Lakes and Organic Valley manufacture it), 1/2 cup of whole milk and 1/2 cup heavy cream, or 1 cup of evaporated milk

Here are some other additions and ideas to consider:

  • add chopped zucchini
  • add frozen peas
  • add corn
  • add spinach or kale

Are there ways to veganize this recipe???

Yes! To make vegan, use vegan butter, meltable vegan cheese shreds with the addition of a little nutritional yeast, and 1 cup dairy free half and half (Califia Farms manufactures one called Unsweetened Better Half). The last suggestion is possibly making a cashew cream with hot water and raw cashews, blended until silky smooth. If you haven’t done that before, then I would recommend researching that or use the recipe that I provide in my cookbook on page 106.

Looking for other great soup ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you love my Creamy Mac and Cheese with Broccoli Soup. The full printable recipe is below. Enjoy!

 

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