Mac & Cheese Soup Recipe

This Mac & Cheese Soup is a creamy, cheesy dream come true! We’re taking all the comforting flavors of mac and cheese and transforming them into a luscious soup that’s perfect for cozy nights and chilly days. This recipe is incredibly easy to make, and it’s loaded with tender pasta shells, a rich and cheesy broth, and a hint of spice. Get ready to warm your soul with a bowl of this ultimate comfort food!

Ingredients

Here’s what you’ll need to make this delicious Mac & Cheese Soup:

• Olive oil: Used for sautéing the vegetables.
• Onion: Diced, it adds sweetness and flavor to the base of the soup.
• Carrots: Diced, they add sweetness and color.
• Celery: Diced, it adds a subtle savory flavor.
• Garlic: Finely chopped, it adds a fragrant touch.
• Black pepper: Adds a hint of spice.
• Salt: Enhances the overall flavor.
• Cayenne pepper: Adds a touch of heat. Adjust the amount to your liking.
• Mustard powder: Adds a subtle tanginess.
• Nutmeg: Adds a warm and slightly sweet spice.
• Vegetable broth: Forms the base of the soup.
• All-purpose flour: Used to thicken the soup.
• Uncooked pasta shells: These small pasta shells are perfect for soup.
• Heavy cream: Adds richness and creaminess.
• Cream cheese: Adds a tangy and cheesy flavor.
• Cheddar cheese: Shredded, it provides that classic cheesy goodness.
• Garnishes: Chopped chives, green onions, or bacon crumbles add flavor and visual appeal.

How to Make Mac & Cheese Soup

Step 1: Sauté the Vegetables

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Cook for 4-5 minutes, or until the vegetables are softened.
3. Stir in the garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for 3-4 more minutes, or until the vegetables are tender and fragrant.

Step 2: Make the Roux and Add the Broth

1. Add about 1 cup of the vegetable broth and the all-purpose flour to the pot. Stir well to combine and cook for 1-2 minutes, or until the mixture is smooth and bubbly.
2. Gradually whisk in the remaining vegetable broth, stirring constantly to prevent lumps.

Step 3: Cook the Pasta

1. Add the uncooked pasta shells to the soup and bring it to a simmer.
2. Cook for 8-10 minutes, or until the pasta is al dente, or cooked through but still slightly firm to the bite.

Step 4: Add the Cheese and Finish

1. Stir in the heavy cream, cream cheese, and shredded cheddar cheese.
2. Continue stirring until the cheeses are melted and the soup is smooth and creamy.

Step 5: Serve

1. Ladle the soup into bowls and garnish with your favorite toppings, such as chopped chives, green onions, or bacon crumbles.

How to Serve

• On its own: This Mac & Cheese Soup is a hearty and satisfying meal on its own.
• With bread: Serve it with crusty bread or garlic bread for dipping.
• With a side salad: Pair it with a simple green salad for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water to thin it out if it has thickened in the refrigerator.

FAQs

Can I use a different type of pasta?

Yes, you can use any small pasta shape you like, such as macaroni, ditalini, or even small shells.

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add your favorite vegetables, such as mushrooms, zucchini, or peas.

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and reheat it when you’re ready to serve.

Can I freeze this soup?

It’s not recommended to freeze this soup as the dairy products may separate upon thawing, affecting the texture.

Enjoy this creamy and comforting Mac & Cheese Soup!

Print