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When it comes to comfort food, it’s hard to beat a classic like mac and cheese. Tender noodles covered in rich, melty sauce– yum! Recently, I came across the idea of a Mac and Cheese Soup, and you can bet I was instantly sold on the idea. It’s warm and velvety like the classic dish, but also loaded up with the traditional soup base of veggies and onion. The result is the perfect winter meal!
This recipe starts with a classic soup base of onion, carrot, and celery. From there you’re going to add a few cloves of garlic and a blend of spices: black pepper, cayenne for a little kick, mustard powder, and just a pinch of nutmeg. Everything you need for a full and flavorful soup. Once the veggies are tender, you’ll add the flour and 1 cup of the broth. Cook this mixture until it’s nice and smooth to create a thick base for the soup.
I used shell pasta for this recipe, but most small pasta shapes would do! Just consult the packaging for cook time and adjust as necessary. The final step will be adding in the creamy stuff! A block of cream cheese, heavy cream, and a hefty 3 cups cheddar cheese. We’re not skimping on the good stuff here. Whether you’re serving it as an easy weeknight dinner or indulging with friends, this Mac and Cheese Soup is sure to have everyone coming back for seconds!
Mac & Cheese Soup
Yield(s): Serves 6-8
10m prep time
20m cook time
you're making mealtime meaningful.
Ingredients
- 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
- 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
- 3 cups cheddar cheese, shredded
- Garnishes: chives, green onion, or bacon
Preparation
- In a large pot or dutch oven, add olive oil over medium heat followed by the onion, carrot, and celery. Cook for 4-5 minutes, then stir in the garlic, pepper, salt, cayenne pepper, mustard, and nutmeg. Cook for 3-4 more minutes until vegetables are tender.
- Add about 1 cup of the broth and flour. Stir and cook for 1-2 minutes until smooth.
- While stirring, slowly add remaining broth. Pour in pasta shells and cook at a simmer for 8-10 minutes, or until pasta is al dente.
- Stir in heavy cream, cream cheese, and shredded cheddar until fully melted.
- Serve with chopped green onions, chives, or bacon crumbles.
Recipe adapted from Closetcooking.com