“I’ve never seen my kids clean their bowls so fast!”
This Mac & Cheese Soup reinvents the classic comfort dish as a cozy, flavorful soup. Packed with tender vegetables, perfectly cooked pasta, and a luscious cheesy broth, it’s an ideal meal to warm you up on a cold day.
Mac & Cheese Soup
Ingredients:
| Ingredient | Amount |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 |
| Large carrots, diced | 2 |
| Celery stalks, diced | 2 |
| Garlic, minced | 4 cloves |
| Black pepper | 1 ½ teaspoons |
| Salt | 1 teaspoon |
| Cayenne pepper | ½ teaspoon |
| Mustard powder | ½ teaspoon |
| Nutmeg | A pinch |
| Vegetable broth, divided | 6 cups |
| All-purpose flour | ¼ cup |
| Uncooked pasta shells | 2 cups |
| Heavy cream | ½ cup |
| Cream cheese (8 oz block) | 1 |
| Shredded cheddar cheese | 3 cups |
| Optional garnishes (bacon, chives, green onion) | As desired |
Instructions:
Cook Vegetables and Spices:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing for 4-5 minutes until softened. Stir in the garlic, black pepper, salt, cayenne, mustard powder, and nutmeg. Continue cooking for 3-4 minutes until fragrant and the vegetables are tender.
Prepare the Roux:
Pour in 1 cup of vegetable broth and sprinkle the flour over the mixture. Stir constantly for 1-2 minutes until the roux thickens and becomes smooth.
Add Broth and Pasta:
Slowly whisk in the remaining 5 cups of vegetable broth, then bring to a simmer. Add the uncooked pasta shells and cook gently for 8-10 minutes until the pasta is tender but still slightly firm.
Incorporate Cheeses:
Remove the pot from heat. Stir in the heavy cream, cream cheese, and shredded cheddar cheese until everything melts and the soup becomes creamy and smooth.
Serve:
Ladle the hot soup into bowls and garnish with your favorite toppings like chopped green onions, crispy bacon bits, or fresh chives. Enjoy immediately!
