Mac ‘N’ Cheddar Broccoli Soup

Mac ‘N’ Cheddar Broccoli Soup

Serves 5-6

  • 1 1/2 cups dry macaroni
  • 1/2 cup minced onion
  • 1/4 cup minced celery
  • 2 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1 tsp mustard
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 2 cups fat-free milk
  • 4 cups shredded cheddar cheese
  • 2 cups broccoli
  • 1 tbsp lemon juice
  • Salt to taste
  • 1/8 cup diced chives/green onion
  • 1/4 cup shredded mozzarella cheese


  1. Cook macaroni according to package, drain, and set aside.
  2. Cook broccoli in boiling water (abut 5 minutes).
  3. Sweat onion and celery in butter in a large pot over medium heat until soft (about 5 minutes).
  4. Stir in flour to coat and cook for 1 minute. Combine with wine and simmer until combined.
  5. Stir in broth, mustard, cayenne, and nutmeg and simmer until slightly thickened (about 5 minutes).
  6. Whisk in milk and warm through. (Do not let boil)
  7. Add cheddar cheese, 1 cup at a time, allowing it to melt completely before adding the next cup.
  8. Stir in macaroni, broccoli, lemon juice, and salt.
  9. Remove heat and let thicken for 3-5 minutes. Garnish with chives and mozzarella cheese and serve with buffalo chicken fries.

Buffalo Chicken Fries

Serves 5

  • 1/3 cup Frank’s Redhot sauce
  • 4 tbs unsalted butter, melted
  • 2 tbsp honey
  • 1 lb boneless skinless chicken breasts, sliced lengthwise into 1/2 inch-wide strips, seasons with salt and pepper
  • 1/3 cup all-purpose flour
  • 1/4 cup vegetable oil


  1. Whisk together hot sauce, melted butter, and honey in a bowl.
  2. Toss chicken strips with flour and shake off excess flour.
  3. Heat oil in large saute pan over medium-high. Add chicken strips and saute until browned (about 2 minutes per side).
  4. Transfer strips to hot sauce mixture and coat evenly.
  5. Serve with Macaroni ‘N’ Cheddar Broccoli soup.

Published in: on November 30, 2010 at 9:26 pm  Leave a Comment  
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