Broccoli Mac And Cheese Soup Recipes

MACARONI AND CHEESE SOUP WITH BROCCOLI

Steps:

• Boil pasta in salted water according to package directions for al dente. Drain and set aside.
• Chop onion, carrot, celery, garlic by hand or mini food processor.
• In a large soup pot or dutch oven, melt light butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
• Add flour and fresh pepper to the pot and stir until smooth.
• Slowly add chicken broth, milk, nutmeg and dry mustard powder; whisking constantly.
• Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
• Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.
• Cook uncovered until broccoli is cooked, about 5 minutes. Remove from heat and wait until it stops boiling.
• Add cheddar cheese a little at a time, mixing well until cheese melts.
• Return the cooked elbows to the soup and mix well, adjust salt and pepper if needed.
• Eat right away so the pasta doesn't absorb all the broth.

BROCCOLI CHEESE MAC 'N' CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a baking dish.
• Bring a pot of water to a boil. Cook the macaroni according to the package instructions until still firm. Drain and set aside.
• Meanwhile, melt the butter in a pot over medium heat. Add the celery, broccoli and onion and cook, stirring, until the vegetables soften, 4 to 5 minutes. Use a wooden spoon to mash some of the broccoli. Sprinkle on the flour and dry mustard and stir to coat the vegetables. Pour in the milk, broth and half-and-half and cook, stirring, to allow it to warm up.
• Add the Cheddar, processed cheese, 1/2 cup of the Parmesan and some salt and pepper and stir to melt the cheese. Add the macaroni and stir. Taste and check for seasoning. Pour into the prepared baking dish. Combine the breadcrumbs and remaining 1/2 cup Parmesan in a small bowl and sprinkle over the dish. Bake until bubbly, about 25 minutes.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

MAC 'N' CHEESE SOUP

Steps:

• Set aside cheese sauce packet from macaroni and cheese mix. In a large saucepan, bring 8 cups water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli and onion; cook, uncovered, for 3 minutes. Stir in the soup, milk, ham and contents of cheese sauce packet; heat through. Drain macaroni; stir into soup.

BROCCOLI MAC AND CHEESE SOUP

Steps:

• Prepare Mac and Cheese as stated on box along with extra milk or water from broccoli soup directions. Boil until noodles are tender, do not drain water.
• Add flavoring from both packages, add broccoli (I prefer frozen), add carrots, and peas at the very end (as to not let disintegrate), stir often.
• Let cool and thicken, serve warm...Yummy!!!

BROCCOLI MAC & CHEESE BAKE

Steps:

• Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain. , In a large saucepan, melt butter. Stir in the flour, garlic powder, onion powder, pepper and salt until smooth; gradually stir in evaporated milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in 2 cups cheese., Place half of the macaroni and broccoli in a greased 13x9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with cracker crumbs and remaining cheese. , Bake, uncovered, at 375° until bubbly, 20-25 minutes.

ONE-POT BROCCOLI MAC AND CHEESE

Steps:

• In a large pot or skillet, combine the macaroni, broccoli, milk, salt and garlic powder. Add 3 cups of water, and stir to combine. (The pasta may not be fully submerged. That's OK!) Bring to an active simmer over medium-high. Reduce the heat to medium to gently simmer. Cook, stirring often to ensure even cooking and to keep things from sticking to the bottom of the pot, until the pasta is tender, and the liquid resembles heavy cream and coats the noodles, 8 to 12 minutes. If the liquid evaporates so much that you don't see any between noodles, add 1/2 cup water. Adjust the heat as needed to maintain a gentle simmer.
• Remove from heat and stir in the Cheddar. Season to taste with salt and pepper. Eat!

BROCCOLI CHEDDAR SOUP

Steps:

• Sauté onions and garlic in butter or olive oil until translucent.
• Add pinch of salt and pepper and broccoli.
• Sauté until broccoli is crisp tender.
• Add spices.
• Add stock.
• Simmer until broccoli pierces easily with a fork and is very tender.
• Remove from heat and blend or partially blend for even consistency.
• Stir in cream and cheese.
• Salt and pepper to taste.
• Serve, refrigerate or freeze.

EASY MAC AND CHEESE SOUP

Steps:

• Cook macaroni according to package directions; drain. Do not stir in the sauce.
• In a medium saucepan, combine broccoli, onion and water. Bring to a boil and cook until broccoli is tender. Stir in macaroni, cheese mixture from package, milk, soup and ham. Return to a boil briefly. Serve hot.

COPYCAT MCDONALD'S BROCCOLI CHEESE SOUP

Steps:

• Into blender put first 6 ingredients.
• Blend on high until smooth.
• Pick out larger pieces of broccoli and put in blender.
• Blend those until tiny bits.
• Put aside 3/4 cup cooking water from broccoli and discard rest of water.
• Pour blender mixture into top of double boiler over simmering water, stirring until smooth and thickened.
• Stir in cooking water and broccoli, diced fine.
• Add remaining ingredients.