Description
This creamy Mac & Cheese Soup combines the comfort of classic macaroni and cheese with the warmth of a hearty soup. Featuring tender pasta shells, a rich blend of cheddar and cream cheese, and seasoned with aromatic vegetables and spices, it serves as a perfect cozy meal for 6 to 8 people.
Ingredients
Soup Base
- 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
- 1/2 teaspoon mustard powder
- 1 pinch nutmeg
- 6 cups vegetable broth, divided
- 1/4 cup all-purpose flour
Pasta & Dairy
- 2 cups uncooked pasta shells
- 1/2 cup heavy cream
- 1 (8 oz) block cream cheese
- 3 cups cheddar cheese, shredded
Garnishes
- Chives, chopped
- Green onion, chopped
- Bacon crumbles (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery; cook for about 4-5 minutes until they begin to soften. Stir in finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Continue cooking for another 3-4 minutes until the vegetables are tender and fragrant.
- Create the Roux: Add about 1 cup of the vegetable broth and the all-purpose flour to the pot, stirring continuously. Cook this mixture for 1-2 minutes until smooth and slightly thickened, ensuring no lumps remain.
- Add Broth and Pasta: Slowly pour in the remaining vegetable broth while stirring to combine. Add the uncooked pasta shells and bring the soup to a simmer. Cook uncovered for 8-10 minutes, stirring occasionally, until the pasta is cooked al dente.
- Incorporate Dairy: Lower the heat and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Mix until the cheeses are fully melted and the soup is creamy and smooth.
- Serve and Garnish: Ladle the mac and cheese soup into bowls and top with your choice of garnishes such as chopped chives, green onions, or bacon crumbles for added flavor and texture.
Notes
- You can substitute the vegetable broth with chicken broth for a non-vegetarian version.
- For a spicier kick, increase cayenne pepper according to taste.
- Use gluten-free flour and pasta to make this recipe gluten-free.
- Leftover soup can be refrigerated for up to 3 days and reheated on the stove over low heat.
- Bacon garnish can be omitted to keep the recipe vegetarian.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
