This broccoli mac and cheese soup is made with boxed macaroni and cheese with added veggies and a touch of cream for awesome flavor. So simple and easy! Everything cooks in one pot. A must try dinner idea.
This cozy soup will warm you up on a chilly day and is so simple to make, starting with boxed macaroni and cheese.
Add fresh, healthy broccoli florets, some additional veggies, cream and chicken broth for a boost of flavor aaaand… you might just find yourself with a new favorite soup.
What’s in this broccoli mac and cheese soup?
As I mentioned, you start with boxed macaroni and cheese. You can choose any kind of macaroni and cheese you like. I like to use shells and cheese but elbow macaroni works great too. You can use yellow cheese or opt for white cheddar depending on what you like best. There is no right or wrong.
You’ll add onion, carrots, and garlic for flavor. Cheddar cheese and a touch of cream for richness.
Chicken broth is what turns this classic broccoli mac dish into a comforting soup. Well, and of course broccoli. Those healthy greens also create that signature broccoli cheddar flavor combination made popular by Panera years ago. It’s just a cant-go-wrong combo. Cheese, broccoli, soup. Yes, yes, yes.
What does this broccoli mac and cheese soup taste like?
This soup is similar in flavor to Panera’s broccoli cheddar soup but the broth is bit thinner and overall it’s heartier since it has pasta added in. Want to put it in a bread bowl or dip in some crusty bread? Go for it. But you don’t have to, which is nice. It east like a meal just like it it.
Want to add meat?
Why not? Unless you’re a vegetarian of course. But if you’re not, them try adding in ham. Or chicken. Both work great with the broccoli cheddar flavor.
Cooking your Pasta Al Dente
Be sure to cook your pasta al dente which is about 1 minute less than the recommended cook time on the package. This will allow your pasta to absorb some of the broth when you add it to the soup and will help prevent the noodles from getting too soft and falling apart.
If you want to double or triple this recipe, you can, and then freeze some of the leftovers.
Freeze in individual sized portions and reheat in the microwave for about 3 minutes or until you’ve reach your desired temperature. I love my soups, just under burning my mouth, ha!
A One-pot Dinner
When you use a dutch oven, you can cook your pasta, then sauté your veggies in the same pot.
No need to rinse or wash in between. Some of that leftover pasta residue will actually work to thicken your soup up a bit. Less dishes, better soup. Win-win!
Me too! Soup is the perfect meal during the cool months of fall and winter, heck, even early spring around here. But honestly, I eat soup in the summer too. They’re just fun to make, easy and make yummy leftovers.
Check out my other soup ideas!
Browse all my soup recipes (Be sure to pin your favorites for later!)
Want more easy dinner ideas?
Broccoli Mac and Cheese Soup
- 7.5 oz box mac and cheese shells
- 4 tbsp butter
- ½ cup finely chopped broccoli
- 1 carrot peeled and grated
- ¼ cup diced onion
- 1 tsp minced garlic
- ¼ cup heavy cream or use milk to lighten
- 4 cups chicken broth
- ¼ cup shredded cheddar cheese Shred from a block. Pre-shredded cheese doesn’t melt well.
- Boil pasta according to package minus 1 minute (al dente), drain and set aside.
- Melt butter in a dutch oven oven medium heat. Add chopped broccoli, diced onion and grated carrot and cook for 10 minutes, stirring frequently to ensure things cook evenly. Stir in minced garlic the last 2 minutes of cooking.
- Sprinkle in the cheese powder from the mac and cheese and stir to combine with broccoli, onion and carrot.
- Next pour in milk and chicken broth. Turn up heat to high and bring to a boil.
- Once boiling, add shredded cheese to the soup. Stir to combine. Remove from heat then serve.