Ingredients:

  • 8 oz Elbow Macaroni
  • 3 cups Fresh Broccoli Florets (small, bite-sized pieces)
  • 4 Tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 2 cups Chicken or Vegetable Stock (Low sodium)
  • 3 cups Whole Milk (Full-fat)
  • 1 tsp Dried Onion Powder
  • 1/2 tsp Garlic Powder
  • 12 oz Sharp Yellow Cheddar Cheese (freshly grated)
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prepare Ingredients: Grate the cheddar cheese and set aside. Ensure the broccoli is cut into uniform, small florets.
  2. Boil Pasta and Broccoli: In the large stockpot, bring water to a rolling boil and season heavily with salt. Add the macaroni and cook until al dente (usually 1 minute less than package directions).
  3. Add Broccoli: During the last 3 minutes of the pasta cooking time, add the broccoli florets to the boiling water to blanch.
  4. Drain and Reserve: Drain the macaroni and broccoli immediately using a colander. Reserve 1 cup (240ml) of the starchy pasta cooking water. Set the drained pasta and broccoli aside.
  5. Make the Roux: Return the large stockpot to medium-low heat. Add the butter. Once melted, whisk in the flour, onion powder, and garlic powder. Cook for 2–3 minutes, stirring constantly, until the mixture smells nutty.
  6. Add Liquids: Slowly whisk in the chicken stock until fully incorporated and smooth. Then, gradually whisk in the cold whole milk, ensuring no lumps form.
  7. Thicken the Base: Increase the heat slightly to medium-low and bring the mixture to a gentle simmer. Cook for 5–8 minutes, stirring frequently, until the base thickens enough to lightly coat the back of a spoon.
  8. Season Off Heat: Remove the pot completely from the heat. Stir in the dry mustard, smoked paprika, salt, and pepper.
  9. Melt the Cheese: Add the grated cheddar gradually, stirring vigorously after each addition until the cheese is completely smooth and melted. Do not return the pot to the heat. If the mixture is too thick, add small amounts of the reserved starchy pasta water until the perfect, luscious soup consistency is achieved.
  10. Combine and Serve: Stir the reserved macaroni and broccoli into the finished cheese soup base. Taste and adjust salt and pepper one final time. Ladle immediately into bowls while still hot.