@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/mac-cheese-soup/#recipe
headline
nameMac & Cheese Soup
descriptionYour favorite comfort food in soup form!
urlhttps://12tomatoes.com/mac-cheese-soup
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
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
  1. 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.
  2. Add about 1 cup of the broth and flour. Stir and cook for 1-2 minutes until smooth.
  3. 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.
  4. Stir in heavy cream, cream cheese, and shredded cheddar until fully melted.
  5. Serve with chopped green onions, chives, or bacon crumbles.
Your favorite comfort food in soup form!
Course: Dinner
Allergen(s): Gluten, Milk, Gluten, Milk

Recipe adapted from Closetcooking.com

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Mac & Cheese Soup

Mac & Cheese Soup

5 from 14 votes
Servings: Serves 6-8
Author: Rachael Murray
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. Add about 1 cup of the broth and flour. Stir and cook for 1-2 minutes until smooth.
  3. 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.
  4. Stir in heavy cream, cream cheese, and shredded cheddar until fully melted.
  5. Serve with chopped green onions, chives, or bacon crumbles.