Name: Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 4 cloves garlic, finely chopped; 1 ½ teaspoons black pepper; 1 teaspoon salt; ½ teaspoon cayenne pepper; ½ teaspoon mustard powder; 1 pinch nutmeg; 6 cups vegetable broth, divided; ½ cup heavy cream; 1 (8 oz) block cream cheese; 3 cups cheddar cheese, shredded; ¼ cup all-purpose flour; 2 cups uncooked pasta shells; Chives; Green onion; Bacon

Jump to Recipe· 4.6 from 23 reviews

If you’re craving something that feels like a warm hug in a bowl, this Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe is your new best friend. It’s the perfect mix of rich, cheesy comfort with a veggie-packed punch that sneaks in health without skimping on that soul-soothing creamy goodness. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

Balance of Flavors: The sharp cheddar pairs perfectly with a hint of cayenne and nutmeg, keeping this rich soup from feeling too heavy.
Veggie Goodness: Carrots, celery, and onion add texture and nutrients without overpowering the cheesy base.
Creamy Texture: Combining cream cheese, heavy cream, and shredded cheddar makes every spoonful feel velvety and indulgent.
Simple Prep: No fancy techniques—just good ingredients and straightforward steps you’ll feel confident mastering.

Creamy Mac & Cheese Soup with Cheddar and Vegetables, cheesy vegetable soup, easy cheesy soup recipe, hearty comfort soup, healthy mac and cheese soup - A close-up view of a large blue pot filled with creamy yellow soup with small pasta shells and thin slices of orange carrot and green celery mixed inside. The soup has a thick smooth texture covering all ingredients evenly, and a long silver spoon is resting inside the pot with its handle leaning on the pot’s edge. The pot is sitting on a stovetop surrounded by a white marbled surface visible at the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe plays a role in building layers of flavor and texture that make this soup so satisfying. When shopping, I always look for fresh, firm vegetables and a sharp, quality cheddar cheese—these little decisions make a big difference!

Olive Oil: Gives a gentle, fruity base for sautéing veggies without overpowering the flavor.
Onion: Adds sweetness and depth once softened, essential for that hearty soup feel.
Carrots: Bring natural sweetness and a lovely pop of color.
Celery: Offers a subtle crunch and classic soup flavor foundation.
Garlic: Packs a savory punch that brightens the whole dish.
Black Pepper, Salt, Cayenne Pepper: Create a balanced spice profile with just a touch of warmth.
Mustard Powder: A secret flavor booster that adds complexity and a tiny tang.
Nutmeg: A pinch enhances the cheese’s creaminess and adds subtle warmth.
Vegetable Broth: The flavorful liquid base that keeps this soup veggie-friendly and rich.
All-Purpose Flour: Essential for thickening and giving the soup that luscious body.
Uncooked Pasta Shells: The perfect size to swirl into spoonfuls and soak up the creamy sauce.
Heavy Cream: Adds richness and smoothness for that ultra-creamy texture.
Cream Cheese: Brings a tangy creaminess that melts beautifully into the broth.
Cheddar Cheese: The star—sharp, melty cheddar that makes this soup irresistibly cheesy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Cooking is all about making a dish your own, and this Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe is no exception. I love swapping in seasonal veggies or adjusting spices to match my mood or guest preferences—you can do the same and still end up with a winner every time.

Vegetable Variations: Sometimes I add diced bell peppers or spinach for extra color and nutrition, and it’s always a hit.
Dietary Options: For a lighter take, swap heavy cream for half-and-half or evaporated milk, and use gluten-free pasta and flour blends.
Extra Protein: Throw in cooked bacon, shredded chicken, or even chickpeas for a heartier meal.
Spice It Up: If you like more heat, ramp up the cayenne or add a dash of smoked paprika—it gives a nice smoky depth.

Step-by-Step: How I Make Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe

Step 1: Sauté the Veggies for Depth

Start by warming olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion, carrots, and celery—these are your flavor base. Cook them gently for 4-5 minutes until they soften and smell amazing. After they’ve started to tenderize, mix in the chopped garlic plus black pepper, salt, cayenne, mustard powder, and nutmeg. Stir everything together and cook for another 3-4 minutes—the spices bloom here and fill your kitchen with that cozy, inviting aroma. Don’t rush this step, it really sets your soup apart.

Step 2: Build the Soup Base

Next, pour in about 1 cup of vegetable broth and sprinkle the flour over the mixture. Stir continuously and cook for 1-2 minutes, letting the flour absorb the liquid and thicken the base. This step creates a lovely smooth roux right in your pot—no extra pans needed.

Step 3: Add More Broth and Pasta

Slowly pour in the rest of the broth while stirring constantly to keep things silky smooth. Then, stir in the uncooked pasta shells. Reduce the heat to a simmer and cook for 8-10 minutes, just until the pasta is al dente—tender but with a little bite. This makes sure the pasta doesn’t get mushy later when reheating.

Step 4: Stir in the Cream and Cheeses

Finally, add the heavy cream, cream cheese, and shredded cheddar. Stir gently until all the cheeses melt into your soup, creating that signature creamy, cheesy goodness that makes this recipe irresistible. Taste and adjust seasoning if needed—this is where it really comes together.

Step 5: Garnish and Serve

Serve the soup hot, topped with chopped green onions, fresh chives, or crispy bacon crumbles for a little extra texture and flavor contrast. Sit back and savor every cozy spoonful!

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Pro Tips for Making Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe

Slow and Low: Don’t crank the heat when braising your veggies or adding the cheese—it helps prevent burning and keeps the texture silky.
Constant Stirring: When adding broth to the flour mixture, stir constantly to avoid lumps and get that perfect smooth base.
Cheese Quality Matters: Use a good quality sharp cheddar for a flavor boost—you’ll notice the difference in every bite.
Pasta Timing: Keep an eye on your pasta’s texture during simmering to avoid soggy noodles when reheating leftovers.

How to Serve Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe

Garnishes

I really enjoy topping this soup with crispy bacon crumbles for some smoky crunch or fresh herbs like chives and green onions, which add a lovely pop of color and fresh bite that balances the richness.

Side Dishes

Pair it with crusty bread or warm cornbread to soak up every last cheesy drop. A crisp green salad with a tangy vinaigrette also provides a refreshing counterpoint that rounds out the meal perfectly.

Creative Ways to Present

For a fun twist at gatherings, I’ve served this soup in hollowed-out mini pumpkins or bread bowls—talk about cozy presentation that wows your friends and makes the meal extra special.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers and store them in the fridge for up to 3 days. The soup thickens as it cools, so you might want to stir in a splash of broth or cream when reheating to loosen it back up.

Freezing

I’ve frozen this soup a couple of times—just cool it completely, then pour into freezer-safe containers. It freezes well for about 2 months, though the texture of the pasta can soften a bit. I recommend undercooking the pasta slightly when you first make it if you plan to freeze.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking and to help the cheese melt evenly again. Adding a little extra broth or cream helps restore that fresh-from-the-pot creaminess.

FAQs

Can I make this Creamy Mac & Cheese Soup vegetarian?

Absolutely! This recipe is naturally vegetarian if you use vegetable broth and skip bacon toppings. You can also add plant-based cheese options if you want to make it vegan-friendly, although the texture and flavor might change a bit.
What type of pasta works best in this soup?

Pasta shells work wonderfully because they hold the creamy sauce inside, but small shapes like elbow macaroni or small penne work well too. Just avoid super thin pastas that might get too mushy in the soup.
Can I prepare the soup in advance?

Yes, you can prepare the soup a day before serving. Store it in the fridge and reheat gently before serving. If you plan to freeze, consider undercooking the pasta slightly to maintain texture after thawing.
How do I avoid the soup becoming too thick or gummy?

Stir often while cooking and keep an eye on the pasta’s doneness. Adding extra broth or cream when reheating can help loosen the soup if it thickens too much.

Final Thoughts

This Creamy Mac & Cheese Soup with Cheddar and Vegetables Recipe feels like a warm kitchen hug on a chilly day, and I hope you’ll love it as much as I do. It’s easy to make, comforting, and flexible enough to adapt to what you have on hand. Next time you want a cozy meal that’s cheesy, veggie-rich, and soul-satisfying, give this recipe a try—you won’t regret it!