Description
A creamy and comforting Mac & Cheese Soup featuring tender pasta shells in a rich, cheesy broth with aromatic vegetables and spices, perfect for a cozy meal.
Ingredients
Scale
Base
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, finely chopped
Spices and Seasonings
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ½ teaspoon mustard powder
- 1 pinch nutmeg
Broth and Thickener
- 6 cups vegetable broth, divided
- ¼ cup all-purpose flour
Main Components
- 2 cups uncooked pasta shells
- ½ cup heavy cream
- 1 (8 oz) block cream cheese
- 3 cups cheddar cheese, shredded
Garnishes
- chives, green onion, or bacon
Instructions
- Sauté Vegetables: In a large pot or dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften.
- Add Spices and Garlic: Stir in finely chopped garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for an additional 3-4 minutes until vegetables are tender and fragrant.
- Create Roux with Broth and Flour: Pour in about 1 cup of vegetable broth and add the flour. Stir continuously and cook for 1-2 minutes to form a smooth mixture and start thickening.
- Add Remaining Broth and Pasta: Slowly whisk in the remaining vegetable broth, ensuring no lumps form. Bring soup to a simmer and add the uncooked pasta shells. Cook for 10 minutes until pasta is al dente, stirring occasionally to prevent sticking.
- Add Cream and Cheeses: Lower heat and stir in heavy cream, cream cheese, and shredded cheddar cheese. Stir constantly until the cheeses melt fully into a smooth, creamy soup.
- Serve: Ladle soup into bowls and garnish with chopped chives, green onions, or crispy bacon crumbles as desired. Serve hot for best flavor.
Notes
- Use gluten-free pasta and flour to make this soup gluten-free.
- For a vegetarian version, omit bacon garnish or use a plant-based alternative.
- If the soup is too thick, add extra vegetable broth or water to reach desired consistency.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Adjust cayenne pepper amount to control spiciness to your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
