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.
