Description

This comforting Mac & Cheese Soup blends the creamy richness of classic mac and cheese with the warmth of a hearty soup. Featuring tender pasta shells, sautéed vegetables, and a luscious cheese sauce made from cream cheese, cheddar, and heavy cream, this recipe is perfect for a satisfying meal on a cool day. Enhanced with aromatic spices and garnished with fresh chives, green onions, or crispy bacon crumbles, this soup is a delicious twist on traditional macaroni and cheese.

Ingredients

Scale

Soup Base

2 tablespoons olive oil
1 onion, diced
2 large carrots, diced
2 stalks celery, diced
4 cloves garlic, finely chopped
1 ½ teaspoons black pepper
1 teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon mustard powder
1 pinch nutmeg
6 cups vegetable broth, divided
¼ cup all-purpose flour

Pasta and Dairy

2 cups uncooked pasta shells
½ cup heavy cream
1 (8 oz) block cream cheese, softened
3 cups shredded cheddar cheese

Garnishes

Chopped chives
Green onions
Bacon crumbles

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Instructions

Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking them until they become softened and fragrant. Stir in the finely chopped garlic along with black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Continue cooking until the vegetables are fully tender, developing a flavorful aromatic base for the soup.
Make Roux: Pour in 1 cup of the vegetable broth and sprinkle in the all-purpose flour. Stir continuously to combine, cooking the mixture until it becomes smooth and starts to thicken, creating a roux that will give the soup a creamy texture.
Add Broth and Pasta: Gradually whisk in the remaining 5 cups of vegetable broth, ensuring the mixture stays smooth without lumps. Add the uncooked pasta shells to the pot and let the soup simmer gently for 8 to 10 minutes, or until the pasta is al dente—tender but still with a slight bite.
Stir in Cheese and Cream: Reduce the heat to low and stir in the heavy cream, softened cream cheese, and shredded cheddar cheese. Continue stirring until all the cheese has melted completely, and the soup is creamy and smooth.
Serve: Ladle the soup into bowls while hot and garnish with your choice of chopped chives, fresh green onions, or crispy bacon crumbles for added flavor and texture. Enjoy immediately.

Notes

For a vegetarian version, omit bacon crumbles or use a plant-based alternative.
If you prefer a thicker soup, reduce the broth slightly or add an extra tablespoon of flour in the roux step.
Use gluten-free pasta and flour substitute to make this recipe gluten-free.
Adjust seasoning to taste, especially the salt and cayenne pepper, depending on your spice preference.
To soften cream cheese quickly, microwave in short bursts or leave it at room temperature before cooking.