Macaroni and Cheese is already a classic comfort soup, but give it a twist and make it into a soup version with broccoli. This is a unique way to serve macaroni and cheese, and it’s great for the cooler days. If I’m craving something creamy and cheesy, this would be a great recipe to follow along with by Skinnytaste on YouTube. It’s an easy hearty soup to make because it is made in one pot too. Also, I think this is a great way to incorporate veggies into a meal, but you can swap out to other vegetables. I know some people hate broccoli, but if it’s drowned and smothered in cheese, then they will eat it.
Ingredients:
- 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
Directions:
First, boil the pasta in salted water for al dente. Then, prepare all of the vegetables and have them diced and chopped. In the same pot, add the chopped onions, carrots, celery, and garlic with melted butter.
Next, add flour and pepper to the pot and stir until smooth. Continue to watch Skinnytaste tutorial on YouTube for the full instructions and details.
This is the type of soup that would need to be eaten right away because the pasta will soak up the broth. Plus, you can make this as cheesy as you prefer and I think the concept of turning this classic dish into a soup form is interesting.
