Ingredients:

  • 8 oz Elbow Macaroni, cooked according to package directions, drained
  • 3 cups Broccoli Florets, cut into small pieces
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 cups Whole Milk, warmed slightly
  • 4 cups Low Sodium Chicken or Vegetable Broth
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • 10 oz Sharp Mature Cheddar Cheese, freshly grated
  • 4 oz Cream Cheese, cubed and softened (optional)

Instructions:

  1. Cook the macaroni according to package instructions, stopping 2 minutes short of al dente. Drain and set aside. Sauté the diced onion in the butter in a Dutch oven over medium heat until translucent, about 5 minutes.
  2. Add the minced garlic and smoked paprika; cook for 1 minute until fragrant.
  3. Sprinkle the flour over the onion/garlic mixture. Whisk continuously for 2 minutes to cook off the raw flour taste, creating a pale roux.
  4. Slowly whisk in the warm milk, adding only about 1/2 cup at a time, ensuring each addition is fully incorporated before adding the next to prevent lumps. Gradually whisk in the chicken or vegetable broth until the mixture is smooth and liquid.
  5. Bring the soup base to a gentle simmer over medium-low heat (do not boil rapidly). Add the broccoli florets, Dijon mustard, and initial measure of salt and pepper. Simmer for 8–10 minutes, or until the broccoli is fork-tender.
  6. Remove the pot completely from the heat source. Stir in the cubed cream cheese (if using) until fully melted. Add the grated Cheddar cheese in three batches, stirring constantly until each batch is fully melted and incorporated into the smooth soup base. Do not allow the soup to boil during this step.
  7. Stir in the reserved, undercooked macaroni. Taste and adjust the seasoning (salt, pepper, maybe a pinch more paprika) as needed. Serve immediately while hot, ensuring a good distribution of pasta and broccoli in each bowl.