Description
This creamy and comforting Mac & Cheese Soup is a delicious twist on traditional mac and cheese, combining tender pasta shells, savory vegetables, and a rich blend of cheeses in a flavorful broth. Perfect for a hearty lunch or dinner, this recipe serves 6 and takes just 30 minutes to prepare.
Ingredients
Scale
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
- ½ teaspoon mustard powder
- 1 pinch nutmeg
Broth and Thickener
- 6 cups vegetable broth, divided
- ¼ cup all-purpose flour
Pasta and Dairy
- 2 cups uncooked pasta shells
- ½ cup heavy cream
- 1 (8 oz) block cream cheese, softened
- 3 cups shredded cheddar cheese
Garnishes
- Chopped chives
- Green onions
- Bacon crumbles
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften. Add the finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Continue cooking until the vegetables are tender and the spices are fragrant.
- Make Roux: Pour 1 cup of the vegetable broth into the pot with the sautéed vegetables. Sprinkle in the all-purpose flour and stir continuously until the mixture becomes smooth and slightly thickened, forming a roux that will help thicken the soup.
- Add Broth and Pasta: Gradually whisk in the remaining 5 cups of vegetable broth to ensure a smooth soup base. Add the uncooked pasta shells to the pot. Bring the soup to a gentle simmer and cook for 8 to 10 minutes, or until the pasta is al dente but not mushy.
- Stir in Cheese and Cream: Lower the heat and stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Stir continuously until all the cheeses melt completely, creating a rich and creamy soup. Adjust seasoning if necessary.
- Serve: Ladle the Mac & Cheese Soup into bowls and garnish with chopped chives, green onions, or bacon crumbles as desired. Serve hot for a comforting meal.
Notes
- Use vegetable broth for a vegetarian-friendly option; chicken broth can be substituted if desired.
- For a spicier kick, increase the cayenne pepper slightly, or omit it for a milder flavor.
- To make this soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta shells.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove adding a splash of broth if needed.
- For a richer flavor, consider adding a dash of smoked paprika or a teaspoon of Dijon mustard.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
