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
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
- 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.
