Nothing beats the cozy hug of a warm bowl when it's chilly outside, and my Creamy Mac and Cheese Soup Recipe delivers just that with every spoonful. Imagine tender pasta shells swimming in a dreamy blend of sharp cheddar, cream cheese, and spices—pure comfort in a bowl.
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Why You'll Love This Recipe
I honestly can’t get enough of this soup on those slow, cooler evenings. It’s like a creamy, cheesy hug with just the right amount of bite from the seasonings. Plus, it’s super straightforward to whip up!
- Rich & Velvety Texture: Cream cheese and heavy cream combine for an irresistibly smooth broth that feels indulgent but not heavy.
- Comfort Food Meets Soup: The pasta shells bring that satisfying chew, turning your classic mac and cheese into a heartwarming soup experience.
- Flavorful & Well-Spiced: Aromatic veggies and a hint of cayenne pepper lift this from simple to spectacular.
- Customizable Toppings: Finish with chives, green onions, or crispy bacon to make it your own.
Ingredients & Why They Work
When you gather your ingredients, look for fresh veggies and quality cheeses to really make this soup shine. Trust me, that creamy element relies heavily on the cheese and cream you pick, so don’t skimp here!
- Olive Oil: A good base for sautéing veggies and building flavor without overpowering the soup.
- Onion: Adds natural sweetness and depth to the soup base.
- Carrots: Bring a subtle earthiness and slight sweetness.
- Celery: Offers a nice crunch and freshness to the aromatic vegetable mix.
- Garlic: Enhances savory notes with its warm, pungent flavor.
- Black Pepper: Adds a familiar spicy punch to balance the creaminess.
- Salt: Essential for seasoning all the flavors properly.
- Cayenne Pepper: Just a touch for subtle heat and depth.
- Mustard Powder: Gives complexity and a mild tang to the broth.
- Nutmeg: A pinch rounds out the spices with a warm, nutty hint.
- Vegetable Broth: Acts as the flavorful liquid base; using vegetable broth keeps it vegetarian-friendly.
- All-Purpose Flour: Thickens the soup into that luscious, creamy consistency.
- Pasta Shells: These little pasta scoops soak up the soup beautifully and offer bite-sized comfort.
- Heavy Cream: Enriches the texture with luxurious creaminess.
- Cream Cheese: Adds tang and velvety smoothness that’s essential for this soup.
- Cheddar Cheese: Sharp and melty, this cheese brings that classic mac and cheese flavor.
- Garnishes: Chives, green onions, or bacon crumbles add fresh or crispy contrast that lifts the whole dish.
Make It Your Way
This Creamy Mac and Cheese Soup Recipe is wonderfully versatile, so don't hesitate to tweak it to suit your tastes or what you have on hand. Whether you want to lighten it up, make it extra indulgent, or tailor it for dietary needs, there are plenty of ways to make this comforting soup truly your own.
- Vegetarian or not: I love using vegetable broth to keep this recipe vegetarian, but swapping in chicken broth adds a lovely richness if you're not avoiding meat.
- Heat level: Sometimes I like to skip the cayenne for a milder flavor, especially when serving little ones. But if you’re into a bit of a kick, keep it or even add a touch more!
- Lighter version: For a lighter, less creamy version, substitute the heavy cream with half-and-half. It still provides plenty of creaminess without feeling too heavy.
- Gluten-free swap: Use gluten-free pasta shells and a gluten-free flour blend for those avoiding gluten without compromising on comfort.
- Thicker soup: If you prefer a heartier texture, cook the soup a few minutes longer after adding pasta or increase the flour slightly when making the roux to thicken things up.
Step-by-Step: How I Make Creamy Mac and Cheese Soup Recipe
Step 1: Sauté Your Aromatics to Start the Flavor Base
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, letting them soften for about 4 to 5 minutes. You’ll notice their natural sweetness beginning to unfold. Next, stir in the finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and a pinch of nutmeg. Cook everything together for an additional 3 to 4 minutes until the veggies are tender and fragrant — this creates a flavorful foundation for your soup.
Step 2: Make the Roux to Thicken the Soup
Pour 1 cup of vegetable broth into the pot, then sprinkle in ¼ cup of all-purpose flour. Stir the mixture continuously for 1 to 2 minutes. You’re aiming for a smooth paste without lumps, which will thicken the soup beautifully later on. Cooking the flour briefly also helps to eliminate that raw flour taste.
Step 3: Add Broth and Pasta, Then Simmer
Slowly pour in the remaining 5 cups of vegetable broth, stirring continuously to prevent any lumps. Once combined, add the 2 cups of uncooked pasta shells and bring your soup to a gentle simmer. Allow it to cook for about 8 to 10 minutes until the pasta is al dente — tender but still with a slight bite. This timing ensures the pasta won’t get mushy when you add the cheeses.
Step 4: Stir in the Cream and Cheeses for Ultimate Creaminess
Turn the heat down low and add ½ cup of heavy cream, 1 (8 oz) block of cream cheese, and 3 cups of shredded cheddar cheese. Stir gently but thoroughly until all the cheese melts into a luxuriously creamy and smooth soup. This step is where the magic happens — your soup transforms into a decadent bowl of comforting goodness.
Step 5: Serve Hot with Your Favorite Garnishes
Ladle the soup into bowls and top with chopped chives, green onions, or crispy bacon crumbles for added flavor and texture. These garnishes add a fresh and savory contrast that really elevates the final dish. Serve warm and enjoy every comforting spoonful.
Top Tip
Getting the perfect creamy texture and rich flavor in your Creamy Mac and Cheese Soup Recipe is all about a few key techniques and small tweaks. These tips will make your soup irresistibly smooth and packed with cozy flavor every time.
- Slowly Add Broth: When combining the broth with the roux (flour and first cup of broth), pour it slowly while stirring constantly to avoid lumps and ensure a silky smooth base.
- Cheese At Low Heat: Always melt your cream cheese and cheddar on low heat at the end of cooking to prevent the cheese from separating or becoming grainy.
- Don’t Overcook Pasta: Cooking the pasta shells until just al dente means they’ll hold their shape and not turn mushy once combined in the creamy soup.
- Balance The Spice: If you're sensitive to heat, start with less cayenne pepper and adjust after tasting to keep the soup pleasantly warm without overpowering it.
How to Serve Creamy Mac and Cheese Soup Recipe
Garnishes
Top your warm bowl of creamy mac and cheese soup with freshly chopped chives or green onions for a burst of freshness and color. For an extra indulgent touch, sprinkle crispy bacon crumbles on top to add savory crunch. You can also experiment with a dash of smoked paprika or a handful of toasted breadcrumbs to boost texture and flavor.
Side Dishes
This comforting soup pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette or a side of buttery garlic bread for dipping. Roasted vegetables or a warm baguette also complement the creamy, cheesy goodness, turning this into a filling and satisfying meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mac and Cheese Soup in an airtight container in the refrigerator. It will keep well for up to 3 days, making it easy to enjoy warm, comforting meals throughout the week.
Freezing
You can freeze this soup, but keep in mind the pasta shells may become softer after thawing. Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring frequently to maintain its creamy texture. If it thickens too much, add a splash of vegetable broth or heavy cream to loosen it up.
Frequently Asked Questions:
Absolutely! While sharp cheddar provides the classic flavor, you can experiment with gouda, Monterey Jack, or even a bit of parmesan for extra depth. Just be sure to use cheeses that melt well to keep the soup silky.
Yes, it is! The recipe uses vegetable broth for a vegetarian version. If you prefer, you can substitute chicken broth for a non-vegetarian flavor, but the version provided is fully vegetarian-friendly.
Definitely. Use gluten-free pasta shells and substitute the all-purpose flour with a gluten-free alternative like rice flour or a gluten-free blend when making the roux.
The cayenne pepper adds a mild kick to the soup, balancing the richness of the cheese without overwhelming heat. If you prefer it milder, simply reduce or omit the cayenne.
Final Thoughts
This Creamy Mac and Cheese Soup Recipe is truly a bowl of comfort, perfect for chilly days or whenever you crave a rich, cheesy hug in a bowl. Its creamy texture, warming spices, and tender pasta shells make it a family favorite that’s easy to whip up. I hope these tips and serving ideas inspire you to make it again and again. Enjoy every delicious, cozy spoonful!
Print
Creamy Mac and Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Mac & Cheese Soup featuring tender pasta shells in a rich broth infused with aromatic vegetables, spices, and a blend of cream cheese, heavy cream, and sharp cheddar. Perfect for a cozy meal topped with chives, green onions, or bacon.
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
- 3 cups cheddar cheese, shredded
Garnishes
- Chives, chopped
- Green onion, chopped
- Bacon crumbles
Instructions
- Prepare the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery; cook for 4-5 minutes until they start to soften. Stir in chopped garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Continue cooking for 3-4 minutes until vegetables become tender and fragrant.
- Create the roux: Add 1 cup of vegetable broth and the all-purpose flour to the pot. Stir continuously and cook for 1-2 minutes until the mixture is smooth and begins to thicken.
- Add remaining broth and pasta: Slowly pour in the remaining 5 cups of vegetable broth while stirring to avoid lumps. Then add the uncooked pasta shells. Bring the soup to a gentle simmer and cook for 8-10 minutes until the pasta is al dente.
- Melt in the cheeses and cream: Lower the heat, stir in the heavy cream, cream cheese, and shredded cheddar cheese until the cheese is fully melted and the soup is creamy and smooth.
- Serve and garnish: Ladle the soup into bowls and top with chopped chives, green onions, or bacon crumbles as desired. Enjoy warm.
Notes
- Use vegetable broth for vegetarian version or chicken broth for a non-vegetarian flavor.
- Adjust cayenne pepper according to heat preference or omit for mild flavor.
- Substitute heavy cream with half-and-half for a lighter soup.
- For gluten-free option, use gluten-free pasta and a gluten-free flour alternative.
- If you prefer a thicker soup, cook a few minutes longer or add a little more flour to the roux.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
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