Description
This Mac & Cheese Soup is a creamy, cheesy, and comforting bowl of goodness. Packed with tender pasta shells, vegetables, and a rich cheese sauce, it’s a perfect meal for a chilly evening.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, finely chopped
- 1 1/2 teaspoons black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon mustard powder
- 1/8 teaspoon ground nutmeg
- 6 cups vegetable broth, divided
- 1/4 cup all-purpose flour
- 2 cups uncooked pasta shells
- 1/2 cup heavy cream
- 1 (8 oz) block cream cheese, softened
- 3 cups shredded cheddar cheese
Garnishes:
- Fresh chives, chopped
- Green onions, chopped
- Cooked bacon, crumbled
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 4-5 minutes, or until softened. Stir in garlic, pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for 3-4 minutes more.
- Make Roux: Add 1 cup of vegetable broth and flour to the pot. Stir and cook for 1-2 minutes until smooth.
- Add Broth and Pasta: Gradually whisk in the remaining vegetable broth. Add pasta shells and simmer for 8-10 minutes, or until pasta is al dente.
- Stir in Cheese: Stir in heavy cream, cream cheese, and shredded cheddar cheese until melted and smooth.
- Serve: Ladle into bowls and garnish with chopped chives, green onions, or bacon crumbles.
Notes
- For a thicker soup, reduce the amount of broth.
- If the soup is too thick, add more broth or water to reach desired consistency.
- Use your favorite type of pasta for this recipe.
- For a spicier soup, add more cayenne pepper.
- This soup can be made ahead of time and reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
