Description
A comforting and creamy Mac & Cheese Soup made with tender pasta shells, a medley of sautéed vegetables, and a rich blend of cheddar, cream cheese, and heavy cream, seasoned with warm spices. This hearty soup is perfect for cozy meals and garnished with fresh chives, green onions, or crispy bacon.
Ingredients
Scale
Vegetables & Spices
- 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
Liquids & Broth
- 6 cups vegetable broth, divided
- ½ cup heavy cream
Other Ingredients
- ¼ cup all-purpose flour
- 2 cups uncooked pasta shells
- 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 the olive oil over medium heat. Add the diced onion, carrots, and celery and cook for 4-5 minutes until they start to soften.
- Add garlic and spices: Stir in the chopped garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for another 3-4 minutes until the vegetables are tender and fragrant.
- Create roux with broth and flour: Add about 1 cup of the vegetable broth and the all-purpose flour to the pot. Stir continuously and cook for 1-2 minutes until the mixture thickens and is smooth.
- Add remaining broth and pasta: Slowly pour in the remaining broth while stirring constantly. Add the uncooked pasta shells and simmer for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Incorporate creamy cheeses: Reduce heat to low and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Continue stirring until all cheeses are fully melted and the soup is creamy and smooth.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped chives, green onions, or crispy bacon crumbles as desired. Serve warm.
Notes
- For a thicker soup, increase the flour to 1/3 cup.
- Use gluten-free pasta and flour to make this recipe gluten-free.
- Vegetable broth can be substituted with chicken broth for a non-vegetarian option.
- The cayenne pepper can be adjusted or omitted for less heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop, adding extra broth if too thick.
- For a vegan version, substitute cream cheese and cheddar with plant-based alternatives and use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
