If you’re craving the ultimate comfort dish that feels like a warm hug in a bowl, this Mac & Cheese Soup Recipe is exactly what you need. It takes the creamy, cheesy goodness you love in classic mac and cheese and transforms it into a luscious, velvety soup that’s ridiculously satisfying. Every spoonful boasts tender pasta shells swimming in a rich, cheesy broth, subtly spiced and perfectly balanced, making it an irresistible meal to cozy up with on any day.
Ingredients You’ll Need
Getting this Mac & Cheese Soup Recipe just right is all about combining simple, wholesome ingredients that each bring their own magic to the pot. From fresh veggies that add body and flavor to the cheeses and spices that create that signature creamy kick, every component is essential for delivering a soup you’ll want to make again and again.
- 2 tablespoons olive oil: Adds a fruity depth and helps sauté veggies without overpowering their natural flavors.
- 1 onion, diced: Provides a sweet, savory base that softens perfectly to blend with the soup.
- 2 large carrots, diced: Brings a subtle sweetness and bright color for a well-rounded profile.
- 2 stalks celery, diced: Offers a fresh, crisp undertone balancing the richness of the cheese.
- 4 cloves garlic, finely chopped: Gives a warm, aromatic punch to elevate the whole dish.
- 1 ½ teaspoons black pepper: Adds a gentle heat for complexity without overwhelming the flavors.
- 1 teaspoon salt: Essential for heightening all the other ingredients’ natural tastes.
- ½ teaspoon cayenne pepper: Introduces a hint of spiciness that wakes up the palate.
- ½ teaspoon mustard powder: A secret weapon that sharpens the cheese flavor and adds depth.
- 1 pinch nutmeg: Provides a subtle warmth perfect for cheesy dishes.
- 6 cups vegetable broth, divided: Forms the flavorful liquid base that brings everything together smoothly.
- ¼ cup all-purpose flour: Thickens the soup into that luscious, creamy texture you crave.
- 2 cups uncooked pasta shells: The perfect pasta shape to catch cheesy goodness in every bite.
- ½ cup heavy cream: Makes the soup decadently creamy and smooth.
- 1 (8 oz) block cream cheese, softened: Adds richness and tang for that irresistible silky finish.
- 3 cups shredded cheddar cheese: The heart of this Mac & Cheese Soup Recipe, delivering bold, melty cheese flavor.
How to Make Mac & Cheese Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, and cook them until they soften and become fragrant. This vegetable trio creates a flavorful foundation that transforms simple broth into something truly special. Next, stir in the garlic, black pepper, salt, cayenne, mustard powder, and a pinch of nutmeg. Cook everything together until the veggies are tender and the spices release their aromas, building layers of warmth and depth.
Step 2: Make the Roux Base
Now it’s time to add one cup of the vegetable broth along with the flour to the pot. Stir continuously to blend the flour without lumps, ensuring it cooks into a smooth mixture. This step is crucial because the roux will thicken your soup into that perfect creamy consistency while absorbing all the savory flavors already in the pot.
Step 3: Combine Broth and Pasta
Slowly whisk in the remaining 5 cups of vegetable broth, which will thin the roux and create a luscious soup base. Add the uncooked pasta shells to the pot and allow everything to simmer for 8 to 10 minutes. Keep an eye on the pasta, cooking it until it reaches that delightful al dente texture that’s tender but still has a slight bite—this balance prevents the shells from getting mushy later on.
Step 4: Melt in the Cheeses and Cream
This step is the dream moment in the Mac & Cheese Soup Recipe. Stir in the heavy cream, softened cream cheese, and shredded cheddar cheese until everything melts into a smooth, velvety mixture. Take your time here, gently heating the soup so that all the cheese blends perfectly, making the broth impossibly rich and cheesy without any graininess.
Step 5: Serve Hot and Garnished
Your soup is ready to enjoy! Ladle it into bowls and top with your favorite garnishes like chopped chives, sliced green onions, or crispy bacon crumbles for a delightful crunch and fresh burst of flavor. Serving it hot ensures the best, most comforting eating experience.
How to Serve Mac & Cheese Soup Recipe
Garnishes
Adding garnishes is the perfect way to personalize your Mac & Cheese Soup Recipe. Fresh herbs like chives or green onions add a bright, oniony note that cuts through the richness. If you love a salty crunch, crispy bacon crumbles bring smoky, savory texture that pairs beautifully with the creamy soup.
Side Dishes
Serve this soup with a crusty baguette or homemade garlic bread for dipping. A simple green salad with a tangy vinaigrette also makes a refreshing contrast to the lusciousness of the soup, balancing the meal with a bit of crispness and acidity.
Creative Ways to Present
For a fun twist, try serving your Mac & Cheese Soup Recipe in mini bread bowls. Hollow out small round loaves and ladle the soup inside, creating an edible serving bowl that amps up the cozy factor dramatically. You can even top it with a sprinkle of extra cheese and broil briefly for a bubbly, golden crust on top.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after sitting, making the leftovers just as tasty, if not better. Just be sure to cool the soup completely before refrigerating.
Freezing
While this Mac & Cheese Soup Recipe is best enjoyed fresh, you can freeze it for longer storage. Transfer the cooled soup to a freezer-safe container, leaving some room for expansion, and freeze for up to 2 months. Keep in mind the pasta may soften after thawing, so some prefer to freeze the soup base separately from the pasta if planning ahead.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat to prevent the cheese from separating. Stir frequently until heated through and creamy again. If the soup feels too thick after chilling, add a splash of broth or milk to loosen it while reheating.
FAQs
Can I use different types of cheese in this Mac & Cheese Soup Recipe?
Absolutely! While cheddar is classic for its sharpness and meltability, feel free to mix in cheeses like gouda, fontina, or mozzarella for different flavor profiles and creaminess levels.
Is this soup vegetarian?
Yes, this Mac & Cheese Soup Recipe uses vegetable broth, making it vegetarian-friendly. Just ensure any garnishes, like bacon, are omitted or replaced with vegetarian options.
Can I make this soup dairy-free?
To adapt for dairy-free diets, substitute the cream cheese and cheddar with dairy-free alternatives, and use coconut cream or another creamy plant-based milk. The texture will be slightly different but still delicious.
What type of pasta works best in the soup?
Pasta shells are ideal because they catch the cheesy broth well, but you can also use elbow macaroni or small twists. Just be mindful to cook the pasta al dente to avoid mushiness later.
Can I add protein to make this soup more filling?
Definitely! Diced cooked chicken, turkey, or crispy tofu cubes can be stirred in after cooking for an easy boost of protein and heartiness.
Final Thoughts
This Mac & Cheese Soup Recipe is truly a game-changer when you want all the comfort of mac and cheese but in a cozy, spoonable form. It’s simple to make yet utterly satisfying—perfect for chilly evenings or anytime you need a little kitchen magic. Give this recipe a try and watch it become one of your most beloved dishes to share with friends and family.
Print
Mac & Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Mac & Cheese Soup recipe combines the rich creaminess of classic mac and cheese with the warmth of a hearty soup. Featuring tender pasta shells simmered in a flavorful vegetable broth base enhanced with aromatic spices, vegetables, and a blend of cream cheese and cheddar, it makes a perfect filling meal for cooler days.
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
- ½ teaspoon mustard powder
- 1 pinch nutmeg
- 6 cups vegetable broth, divided
- ¼ cup all-purpose flour
Pasta & Cheese
- 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, cooking until they soften and become fragrant. Stir in the finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and a pinch of nutmeg, then cook until the vegetables are tender and the spices are well incorporated.
- Create Roux: Add 1 cup of the vegetable broth and the flour to the pot, stirring continuously. Cook the mixture until it thickens and becomes smooth, forming a roux that will thicken the soup base.
- Simmer Pasta: Gradually whisk in the remaining 5 cups of vegetable broth to ensure a smooth mixture. Add the uncooked pasta shells and simmer for 8 to 10 minutes, or until the pasta is al dente and cooked through, stirring occasionally to prevent sticking.
- Add Cheese and Cream: Lower the heat and stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Continue stirring until all the cheeses have melted completely and the soup has attained a rich, creamy texture.
- Serve and Garnish: Ladle the hot soup into bowls and serve immediately. Garnish with chopped chives, green onions, or crispy bacon crumbles to add a fresh or savory finishing touch.
Notes
- For a richer flavor, use sharp cheddar cheese.
- You can substitute vegetable broth with chicken broth if preferred.
- Adjust cayenne pepper to your desired spice level or omit for a milder soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, substitute all-purpose flour and pasta with gluten-free alternatives.
