Chipotle And Beer Mac & Cheese Soup Recipe

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Chipotle and Beer Mac & Cheese Soup

Barbara Eaton

By
@raeofsunshine

This is a thick, hearty soup. Great in front of the fireplace, with someone special and some crusty warm bread, on a crisp fall night. It is also great for when you have the crowd over to watch the football game. It is not so spicy that your "oh I don't like spicy food" friends can't enjoy it to.


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Rating:
★★★★★ 1 vote
Serves:
4-6
Prep:
20 Min
Cook:
40 Min

Ingredients

6 slice
bacon, cut in one inch pieces
1 medium
onion,diced
2 medium
stalks celery, diced
1 large
carrot, diced
1 medium
poblano pepper, diced
2 clove
garlic, chopped
1/4 c
flour
3 c
chicken broth
1 bottle
beer (12 oz) any kind
1 pinch
nutmeg
1 1/2 c
macaroni, elbow
1/2 c
heavy cream
1 tsp
honey mustard
3 c
cheddar cheese, shredded
2 tsp
chipotle chili powder
salt and pepper, to taste

Step-By-Step

1Cook the bacon untilcrisp, set aside on paper towels to drain, reserving the bacon grease in the the pan.

2Add the onion, celery, carrot and Poblano chile and cook over medium heat until tender. About 10 minutes.

3Add the garlic and cook about one minute. Just until fragrant.

4Mix in the flour and cook 2-3 minutes.

5Add the broth, beer, nutmeg, bacon, and UNCOOKED macaroni and let cook until the macaroni is al-dente. About 7-8 minutes. Stir frequently so the macaroni does not stick to the bottom of the pan.

6Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.

7Sean with salt and pepper to taste.

About this Recipe