Description

This Mac & Cheese Soup is a creamy and comforting twist on a classic dish! Tender pasta shells are simmered in a rich and cheesy broth with vegetables and spices, creating a flavorful and satisfying soup. It’s an easy and delicious meal that’s perfect 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 pinch 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: chopped chives, green onions, or bacon crumbles

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Instructions

Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened. Stir in garlic, pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook until vegetables are tender.
Make Roux: Add 1 cup of broth and flour to the pot. Stir and cook until smooth.
Add Broth and Pasta: Gradually whisk in the remaining broth. Add pasta shells and simmer for 8-10 minutes, or until pasta is al dente.
Stir in Cheese and Cream: Stir in heavy cream, cream cheese, and shredded cheddar cheese until melted and smooth.
Serve: Serve hot, garnished with chopped chives, green onions, or bacon crumbles.

Notes

You can use any type of pasta you like, but small shapes like shells, macaroni, or ditalini work well in this soup.
For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) towards the end of the cooking time.
If you don’t have heavy cream, you can substitute with whole milk or half-and-half.

Nutrition

Serving Size: 1 ½ cups
Calories: 450
Sugar: 5g
Sodium: 1000mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 80mg