Macaroni and Cheese Soup


Macaroni and Cheese Soup

Cheesy comfort food becomes creamy soup in this fun recipe that will bring everyone to the table at dinnertime. Rather than simple elbow macaroni, use Oklahoma-made Della Terra pasta, which has a distinct homemade flavor. Adding broccoli to the soup adds both color and nutrition, but if you’re not a broccoli fan, it’s no problem to leave it out. Two types of cheese round out the flavor of this macaroni and cheese you’ll eat with a spoon.

Macaroni and Cheese Soup
  • Author: Krush Digital


  1. 4 ounces uncooked Della Terra Creste di Gallo pasta
  2. 1 1/2 cup chopped onion
  3. 1 celery stalk, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon Hiland Salted Butter 2 tablespoons Shawnee Mills Flour Salt and fresh pepper, to taste
  6. 2 1/2 cups low-sodium chicken broth (or vegetable broth)
  7. 1 cup Hiland Milk
  8. 1 pinch nutmeg
  9. 1/2 teaspoon ground mustard
  10. 2 cups (about 10 ounces) broccoli florets, chopped into small pieces 2 tablespoons parmesan cheese
  11. 1 1/2 cups Hiland grated sharp cheddar cheese
  1. Boil pasta in salted water until al dente, according to package directions. Drain and set aside. 2. Chop onion, carrot, celery and garlic.
  2. In a large soup pot or dutch oven, melt butter. Add chopped vegetables and saute on low heat until soft, about 5 minutes. Add flour and freshly ground pepper to the pot, and stir until smooth. Slowly add chicken broth, milk, nutmeg and dry mustard, whisking constantly. Set heat to medium-low and let it come to a slow boil. Cover and cook on low about 10-15 minutes.
  3. Add broccoli florets and 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.
  4. Return the cooked pasta to the soup and mix well. Serve right away so the pasta doesn’t absorb all the broth.

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