If you’re craving ultimate comfort food that warms you right to your toes, you’ve got to try this Mac & Cheese Soup Recipe. It takes everything you love about creamy, cheesy macaroni and turns it into a luscious, spoonable soup. Rich, velvety, and packed with flavor from fresh vegetables and the perfect blend of cheeses, this dish feels like a big, cozy hug on a chilly day. Plus, it’s surprisingly simple to make, so you can enjoy that homemade goodness without hours in the kitchen.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in layering the flavors, textures, and colors of the soup. From the sweetness of sautéed veggies to the sharpness of cheddar and the silky creaminess of cream cheese, everything works together beautifully.
- 2 tablespoons olive oil: For sautéing and adding a subtle fruity base flavor to the veggies.
- 1 onion, diced: Brings sweetness and depth when cooked down gently.
- 2 large carrots, diced: Adds natural sweetness and vibrant color.
- 2 stalks celery, diced: Gives a savory crunch and slight herbal note.
- 4 cloves garlic, finely chopped: Boosts the aroma and adds a gentle bite.
- 1 ½ teaspoons black pepper: Adds warmth and a hint of spice.
- 1 teaspoon salt: Essential for balancing flavors.
- ½ teaspoon cayenne pepper: Gives a subtle kick without overpowering.
- ½ teaspoon mustard powder: Enhances the cheese’s tanginess.
- 1 pinch nutmeg: A tiny touch that adds a cozy warmth in the background.
- 6 cups vegetable broth, divided: The flavorful base for the soup.
- ¼ cup all-purpose flour: Thickens the soup perfectly without clumping.
- 2 cups uncooked pasta shells: The pasta shape that holds onto the soup’s creaminess best.
- ½ cup heavy cream: Adds luscious richness and smooth mouthfeel.
- 1 (8 oz) block cream cheese, softened: Brings that velvety texture and tangy undertone.
- 3 cups shredded cheddar cheese: The hero ingredient for bold, cheesy flavor.
How to Make Mac & Cheese Soup Recipe
Step 1: Sauté Vegetables
Start by heating olive oil in a large pot or Dutch oven over medium heat. Toss in diced onion, carrots, and celery. Cook them gently until they soften and become fragrant—this creates a naturally sweet and savory base. Then stir in garlic along with black pepper, salt, cayenne, mustard powder, and a pinch of nutmeg. Allow everything to mingle for a few minutes as the spices bloom and the veggies turn tender.
Step 2: Make Roux
Pour in 1 cup of the vegetable broth and sprinkle in the flour. Stir continuously to combine this into a smooth paste—our roux—that will thicken the soup beautifully. Keep cooking and stirring for a few minutes to cook out the raw flour taste.
Step 3: Add Broth and Pasta
Slowly whisk in the remaining broth, ensuring the mixture stays smooth and lump-free. Then, add the uncooked pasta shells. Let the soup come to a gentle simmer, cooking the pasta until it’s perfectly al dente, about 8 to 10 minutes. This step fills the pot with that irresistible pasta texture.
Step 4: Stir in Cheese and Cream
Lower the heat and add the heavy cream, softened cream cheese, and shredded cheddar. Stir continuously until all the cheeses melt into the soup, creating a rich and creamy texture that’s pure indulgence in every spoonful.
How to Serve Mac & Cheese Soup Recipe
Garnishes
Enhance your bowl with a sprinkle of chopped chives or green onions for a fresh, zesty bite. If you’re feeling a bit indulgent, crispy bacon crumbles add a smoky crunch that perfectly contrasts the creamy soup.
Side Dishes
This soup pairs wonderfully with a crisp green salad or buttery garlic bread. The salad adds brightness and freshness, while the garlic bread lets you scoop up every last bit of cheesy goodness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or inside a warm, toasted sourdough boule. These edible containers add charm and an extra layer of flavor, making your Mac & Cheese Soup Recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mac & Cheese Soup in airtight containers in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for easy lunches or quick dinners.
Freezing
While this soup is best enjoyed fresh, you can freeze it for up to a month. Just keep in mind the pasta might absorb some liquid upon thawing, so be ready to add a splash of broth or milk when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking. Add a touch of cream or broth if the soup becomes too thick, restoring its silky texture. Avoid high heat to keep the cheese smooth and luscious.
FAQs
Can I use a different type of cheese?
Absolutely! While cheddar brings that classic sharp flavor, you can experiment with gouda, mozzarella, or even a mix of cheeses to create your unique take on the Mac & Cheese Soup Recipe.
Is this soup vegetarian?
Yes, this recipe is vegetarian as long as you use vegetable broth and skip any meat garnishes like bacon. It’s packed with vegetables and cheese, so it’s filling and flavorful.
Can I make this soup gluten-free?
Definitely! Use gluten-free flour or a cornstarch slurry as a thickener and swap the regular pasta shells for gluten-free pasta to keep the Mac & Cheese Soup Recipe safe for gluten-sensitive diets.
How spicy is the soup?
The soup has just a gentle warmth from the cayenne pepper that doesn’t overpower the creamy cheese flavors. If you prefer less spice, feel free to reduce or omit the cayenne.
What’s the best pasta shape to use?
Pasta shells are ideal because their curves hold onto the creamy soup beautifully. However, other small shapes like elbow macaroni or ditalini also work well in the Mac & Cheese Soup Recipe.
Final Thoughts
This Mac & Cheese Soup Recipe is definitely one to keep in your cozy cookbook collection. It’s warm, satisfying, and simple enough for a weeknight but special enough to impress your guests. Give it a try next time you want that nostalgic mac and cheese flavor in a comforting new form—you won’t regret it!
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Mac & Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy Mac & Cheese Soup is a comforting twist on the classic dish, blending tender pasta shells and rich cheeses into a smooth, flavorful broth. Enhanced with sautéed vegetables, aromatic spices, and a velvety roux, this hearty soup is perfect for a cozy meal and serves six generously.
Ingredients
Base and Vegetables
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, finely chopped
Spices
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon mustard powder
- 1 pinch nutmeg
Liquids and Thickener
- 6 cups vegetable broth, divided
- ¼ cup all-purpose flour
- ½ cup heavy cream
Pasta and Cheese
- 2 cups uncooked pasta shells
- 1 (8 oz) block cream cheese, softened
- 3 cups shredded cheddar cheese
Garnishes
- Chopped chives
- Green onions
- Bacon crumbles
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery, cooking until they are softened and tender. Stir in finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook the mixture until the vegetables are fully tender and the spices are fragrant.
- Make Roux: Pour in 1 cup of vegetable broth and sprinkle the all-purpose flour into the pot. Stir continuously to combine and cook the mixture until it 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 the roux and vegetable mixture, ensuring there are no lumps. Add the uncooked pasta shells and bring the soup to a simmer. Cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente—cooked through but still retaining a slight bite.
- Stir in Cheese and Cream: Lower the heat and stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Continue stirring gently until all the cheeses have melted into a smooth, creamy soup. Avoid boiling at this stage to prevent cheese from curdling.
- Serve: Ladle the hot Mac & Cheese Soup into bowls and garnish with your choice of chopped chives, green onions, or crispy bacon crumbles. Serve immediately for the best creamy taste and texture.
Notes
- Use fresh vegetables and good quality broth for the richest flavor.
- For a thicker soup, simmer a few minutes longer to reduce liquid.
- Cream cheese should be softened to ease incorporation.
- To make it vegetarian, omit bacon crumbles or use a vegetarian bacon alternative.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
