Ah, macaroni and cheese—it’s like a warm hug in a bowl, isn’t it? This skinny version of the classic comfort food transforms into a savory soup that somehow feels both indulgent and guilt-free. Imagine the creamy, cheesy goodness swirling around tender pasta, with each spoonful a little piece of culinary heaven—perfect for those crisp autumn evenings when the world outside turns into a splash of orange and gold.
Steps
- Cook the pasta in salted water until it is al dente, following the package instructions. Drain the pasta and set it aside for later use.
- Finely chop the onion, carrot, celery, and garlic either by hand or using a mini food processor.
- In a large soup pot or Dutch oven, melt the butter over low heat. Add the chopped vegetables and sauté them until they are soft, approximately 5 minutes.
- Stir in the flour and some freshly ground pepper, mixing until the mixture is smooth.
- Gradually pour in the chicken broth, milk, nutmeg, and dry mustard, whisking constantly to combine.
- Increase the heat to medium-low and allow the mixture to slowly come to a boil. Cover the pot and let it simmer on low for about 10-15 minutes.
- Add the chopped broccoli florets and Parmesan cheese to the pot, stirring well. Adjust the seasoning with salt and pepper to taste.
- Cook the mixture uncovered for about 5 minutes, or until the broccoli is tender. Remove the pot from the heat and let it cool slightly.
- Gradually add the grated cheddar cheese, stirring continuously until it melts smoothly into the soup.
- Return the cooked pasta to the soup, mixing well to combine. Adjust the seasoning with salt and pepper if needed, and serve immediately to prevent the pasta from absorbing too much broth.
Ingredients
- 4 oz dry elbow macaroni or other small pasta shape
- 1 1/2 cups chopped onion
- 1 large chopped carrot
- 1 chopped celery stalk
- 2 minced garlic cloves
- 1 tbsp salted butter
- 2 tbsp all-purpose flour
- 2 1/2 cups low-sodium chicken broth or vegetable broth
- 1 cup fat-free milk
- Pinch of nutmeg
- 1/2 tsp dry mustard powder
- Salt and freshly ground black pepper, to taste
- 2 cups (approximately 10 oz) chopped broccoli florets
- 1 1/2 cups grated sharp cheddar cheese (2% milk)
- 2 tbsp Parmesan cheese
Nutritional Values
Calories: 1265 kcal | Carbohydrates: 140 g | Protein: 85 g | Fat: 47.5 g | Sodium: 2952 mg | Fiber: 20 g | Sugar: 17.5 g
FAQ
- Can I use a different type of pasta instead of elbow macaroni?
- Yes, you can substitute elbow macaroni with any small pasta shape like ditalini or small shells, which will work just as well in the soup.
- Is it possible to replace broccoli with another vegetable?
- Absolutely, if broccoli isn’t a favorite, you can switch it out for cauliflower or another vegetable your family prefers.
- Why is it recommended to grate cheese from a block rather than use pre-shredded cheese?
- Grating cheese from a block is suggested because it results in a creamier texture. Pre-shredded cheese often contains additives like cornstarch, which can affect the soup’s consistency and make it gritty.
- How should I store leftovers, and how long will they last?
- Leftovers should be refrigerated and can last up to three days. When reheating, you might need to add more broth, as the pasta tends to absorb the liquid.
- Can I make this soup in advance, and if so, how should I reheat it?
- While this soup is best enjoyed fresh, you can make it in advance. When reheating, ensure to add a bit more broth to maintain the desired soup consistency, as the pasta soaks up the liquid over time.
Tips
- Grate Your Own Cheese: For the creamiest soup, opt for grating a block of sharp cheddar cheese yourself. Pre-grated cheese often contains additives that can lead to a gritty texture in soups.
- Control Broccoli Texture: Adjust the cooking time of the broccoli to your family’s preference. Adults might prefer it tender-crisp, while kids may enjoy it more if it’s cooked until softer.
- Pasta Alternatives: Feel free to use any small-shaped pasta if you don’t have elbow macaroni. Options like ditalini or small shells work well too.
- Leftovers Tip: This soup is best enjoyed fresh, but if you have leftovers, you might need to add more broth when reheating, as the pasta tends to absorb the liquid over time. Store in the refrigerator for up to three days.
Equipment
- Large Soup Pot or Dutch Oven – Essential for cooking the soup.
- Mini Food Processor – Useful for chopping vegetables quickly and efficiently.
- Whisk – Needed for whisking the broth, milk, nutmeg, and dry mustard powder together.
- Grater – For grating the block of sharp cheddar cheese.
