“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.

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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

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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!