Mac & Cheese Soup
Mac & Cheese Soup
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.