“I’ve never seen my kids clean their bowls so fast!”

This Mac & Cheese Soup transforms the beloved classic into a warm, savory, and incredibly comforting bowl of soup. Loaded with tender vegetables, perfectly cooked pasta, and a rich, creamy cheese broth, it’s a satisfying meal that’s perfect for a chilly day.

Mac & Cheese Soup

Ingredients:

Instructions:

1. Sauté Vegetables & Spices: In a large pot or Dutch oven, add the olive oil and heat over medium heat. Add the diced onion, diced carrots, and diced celery. Cook for 4-5 minutes, stirring occasionally, until they begin to soften. Then, stir in the finely chopped garlic, black pepper, salt, cayenne pepper, mustard powder, and a pinch of nutmeg. Continue to cook for 3-4 more minutes until the vegetables are tender and fragrant.
2. Make Roux: Add about 1 cup of the vegetable broth and the all-purpose flour to the pot. Stir well to combine, cooking for 1-2 minutes until the mixture is smooth and slightly thickened. This creates a roux that will help thicken the soup.
3. Add Broth & Pasta: While stirring constantly, slowly add the remaining 5 cups of vegetable broth to the pot. Bring the mixture to a simmer. Pour in the uncooked pasta shells and cook at a gentle simmer for 8-10 minutes, or until the pasta is al dente (cooked but still firm to the bite).
4. Stir in Cheeses: Remove the pot from the heat. Stir in the heavy cream, the entire 8 oz block of cream cheese, and the 3 cups of shredded cheddar cheese. Continue stirring until all the cheeses are fully melted and incorporated, creating a smooth, creamy soup.
5. Serve: Ladle the hot Mac & Cheese Soup into bowls. Serve immediately with your choice of garnishes, such as chopped green onions, chives, or bacon crumbles.