Ingredients:

  • 175 g Elbow Macaroni Pasta
  • 4 cups Fresh Broccoli Florets, small size
  • 2 tsp Fine Sea Salt (for boiling water)
  • 4 Tbsp Unsalted Butter
  • 1 small White Onion or Shallot, finely minced
  • 2 cloves Garlic, minced
  • 4 Tbsp All-Purpose Flour
  • 4 cups Low-Sodium Chicken or Vegetable Stock (hot)
  • 2 cups Whole Milk (or half-and-half), warmed
  • 1 tsp Worcestershire Sauce
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Smoked Paprika
  • Freshly ground Black Pepper, to taste
  • 2 cups Sharp Cheddar Cheese, grated
  • 1 cup Monterey Jack or Gruyère Cheese, grated
  • 1/4 tsp Cayenne Pepper (Optional)

Instructions:

  1. Cook the macaroni according to package directions, aiming for slightly under al dente. Drain and set aside.
  2. Add the small broccoli florets to the same boiling water for 1–2 minutes until bright green and tender-crisp. Immediately drain and plunge into ice water to stop the cooking process. Set aside.
  3. Gently warm the stock and the milk separately. Grate the cheeses and set aside.
  4. Melt the butter in a heavy-bottomed pot over medium heat. Add the minced onion or shallot and sauté until softened and translucent (about 5 minutes). Add the garlic and cook for 1 minute more until fragrant.
  5. Sprinkle the flour over the butter and aromatics. Cook, stirring constantly, for 2 minutes to create the roux, ensuring it smells slightly nutty.
  6. Gradually whisk in the warm stock, starting with a small amount until a thick paste forms, then slowly adding the rest. Once smooth, slowly whisk in the warm milk until fully combined.
  7. Bring the soup mixture to a gentle simmer (do not boil hard). Reduce heat to low. Stir in the Worcestershire sauce, dry mustard, smoked paprika, and black pepper. Simmer gently for 5–10 minutes until the soup has thickened slightly, coating the back of a spoon.
  8. Remove the pot from the heat source completely. Wait 1–2 minutes to allow the temperature to drop slightly. This is crucial to prevent the cheese from splitting.
  9. Add the grated cheese gradually, a handful at a time, whisking continuously until each addition is fully melted and smooth before adding the next. Ensure the heat remains off.
  10. Stir in the cooked macaroni and the blanched broccoli. Taste and adjust seasoning (salt and pepper) if necessary. Serve immediately, piping hot.