Description
A rich and comforting Mac & Cheese Soup featuring tender pasta shells simmered in a creamy, cheesy broth made with cheddar, cream cheese, and aromatic vegetables. Perfect as a hearty meal topped with fresh chives, green onions, or crispy bacon crumbles.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, finely chopped
Spices and Seasonings
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon mustard powder
- 1 pinch nutmeg
Liquids and Dairy
- 6 cups vegetable broth, divided
- ½ cup heavy cream
- 1 (8 oz) block cream cheese
- 3 cups cheddar cheese, shredded
Other Ingredients
- ¼ cup all-purpose flour
- 2 cups uncooked pasta shells
Garnishes
- Chives
- Green onion
- Bacon
Instructions
- Sauté the Vegetables: In a large pot or dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking for 4-5 minutes until they begin to soften. Stir in garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg, cooking another 3-4 minutes until the vegetables are tender and fragrant.
- Create the Roux and Begin Soup Base: Add about 1 cup of vegetable broth and the all-purpose flour to the pot. Stir well and cook for 1-2 minutes until the mixture is smooth and begins to thicken.
- Simmer Pasta in Broth: Slowly pour in the remaining vegetable broth while stirring continuously to prevent lumps. Add the uncooked pasta shells and bring the soup to a simmer. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente and tender.
- Add Cream and Cheese: Stir in the heavy cream, cream cheese, and shredded cheddar cheese. Continue stirring until all the cheese is completely melted and the soup is creamy and smooth.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped chives, green onions, or crispy bacon crumbles according to preference. Serve hot for a comforting meal.
Notes
- For a richer flavor, use a combination of sharp and mild cheddar cheese.
- Substitute gluten-free flour if you prefer a gluten-free version.
- Vegetable broth can be swapped with chicken broth for a non-vegetarian option.
- Adjust cayenne pepper to control the spiciness to your liking.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
