In large pot, add olive oil, and cook carrots and onion over low heat until soft. Slowly whisk in flour slurry and continue cooking over low heat for 2 minutes. Whisk chicken broth to pot and bring to a low boil. Boil for 3-4 minutes.
Blend carrots and onions in pot using an immersion blender.
Add macaroni and cheese to the pot, and cook until macaroni separates and cheese melts into the soup mixture.
Add broccoli, garlic powder, onion powder, paprika, and a dash of nutmeg. Stir and continue to simmer for 5 minutes.
Temper milk by adding a bit of the soup to the cold milk and stirring. Add more soup to the milk until the milk has reached a warm temperature. Pour tempered milk mixture into the soup and stir. Allow to simmer over low heat for 2-3 minutes.
Stir ½ cup additional cheddar cheese into soup and stir until cheese is fully melted/incorporated.
Add salt and peppe, and a small dash of nutmeg to taste.
Serve soup topped with additional cheese for garnish.
