Mac & Cheese Soup Delight (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil
02 - 1 onion, diced
03 - 2 large carrots, diced
04 - 2 stalks celery, diced
05 - 4 cloves garlic, finely chopped
06 - 1 ½ teaspoons black pepper
07 - 1 teaspoon salt
08 - ½ teaspoon cayenne pepper
09 - 1/2 teaspoon mustard powder
10 - 1 pinch nutmeg
11 - 6 cups vegetable broth, divided
12 - 1/4 cup all-purpose flour
13 - 2 cups uncooked pasta shells
14 - 1/2 cup heavy cream
15 - 1 (8 oz) block cream cheese
16 - 3 cups cheddar cheese, shredded
17 - Chives, green onion, or bacon for garnish

# Instructions:

01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrot, and celery, and cook for 4-5 minutes.
02 - Stir in the garlic, black pepper, salt, cayenne pepper, mustard powder, and nutmeg. Cook for 3-4 more minutes until vegetables are tender.
03 - Add about 1 cup of the vegetable broth and the flour. Stir and cook for 1-2 minutes until smooth.
04 - While stirring, slowly add the remaining vegetable broth. Add the pasta shells and simmer for 8-10 minutes, or until the pasta is al dente.
05 - Stir in the heavy cream, cream cheese, and shredded cheddar cheese until fully melted and smooth.
06 - Serve hot, garnished with chopped green onions, chives, or bacon crumbles.

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