Description
This creamy Mac & Cheese Soup is a comforting and hearty dish that combines tender pasta shells in a cheesy broth enriched with cream cheese and cheddar. Packed with diced vegetables and seasoned with warming spices, it’s perfect for a cozy meal. Garnish with chives, green onions, or bacon for extra flavor and texture.
Ingredients
Scale
Vegetables and Seasonings
- 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
Liquids and Broth
- 6 cups vegetable broth, divided
- ½ cup heavy cream
Cheeses and Pasta
- ¼ cup all-purpose flour
- 2 cups uncooked pasta shells
- 1 (8 oz) block cream cheese
- 3 cups cheddar cheese, shredded
Garnishes
- Chives, green onion, or bacon
Instructions
- Heat the vegetables: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 4 to 5 minutes until the vegetables begin to soften.
- Add seasonings and garlic: Stir in the finely chopped garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for an additional 3 to 4 minutes until the vegetables are tender and fragrant.
- Create the roux: Pour about 1 cup of the vegetable broth into the pot along with ¼ cup all-purpose flour. Stir constantly and cook for 1 to 2 minutes to create a smooth, thickened base.
- Simmer pasta: While stirring continuously, slowly add the remaining 5 cups of vegetable broth. Add the uncooked pasta shells, and simmer the mixture for 10 minutes until the pasta is al dente.
- Add cream and cheeses: Stir in ½ cup heavy cream, the 8 oz block of cream cheese, and 3 cups shredded cheddar cheese. Continue stirring until the cheeses have fully melted and the soup is rich and creamy.
- Serve and garnish: Ladle the soup into bowls and top each serving with your choice of chopped chives, green onions, or crispy bacon crumbles. Serve hot for a hearty meal.
Notes
- For a vegetarian version, omit bacon and use vegetable broth.
- You can substitute pasta shells with elbow macaroni if preferred.
- Adjust cayenne pepper to control the heat level.
- Use low-fat cream or milk if you want a lighter soup, but it will be less creamy.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
