Soup's On

Macaroni and cheese soup

By MIO Coalition January 2023


  • 4 ounces Della Terra Creste di Gallo pasta, uncooked
  • 1 ½ cup onion, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Hiland salted butter
  • 2 tablespoons Shawnee Mills flour
  • Salt and fresh pepper, to taste
  • 2 ½ cups low-sodium chicken broth (or vegetable broth)
  • 1 cup Hiland milk
  • Pinch of nutmeg
  • ½ teaspoon ground mustard
  • 2 cups (about 10 ounces) broccoli florets, chopped into small pieces
  • 2 tablespoons parmesan cheese
  • 1 ½ cups Hiland sharp cheddar cheese, grated
filled spoon above pot of soup


Boil pasta in salted water until al denté according to package directions. Drain and set aside. Chop onion, carrot, celery and garlic. In a large soup pot or Dutch oven, melt butter. Add chopped vegetables and sauté 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. Add broccoli florets and parmesan cheese, and stir well. Add 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 pasta to the soup and mix well. Serve right away so the pasta doesn’t absorb all the broth.

Category: Soup's On

Sign up for our Oklahoma Living Newsletter

This field is for validation purposes and should be left unchanged.

Get The Latest Edition

Get the app: