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
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
- 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
