Mac & Cheese Soup
Servings: Serves 6-8
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
Directions:
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 the 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 courtesy of 12 Tomatoes.com
