Mac and cheese soup
INGREDIENTS
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6 ounces Barilla dry elbow macaroni (about 1 1/2 cups)
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4 tablespoons Kerrygold butter
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1/2 cup all-purpose Gold Medal flour
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6 cups College Inn low-sodium chicken broth
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12 ounces Kraft sharp or extra-sharp cheddar cheese, shredded (about 3 cups)
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2 cups TruMoo milk (2% or whole), warmed
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1/2 cup Kraft grated Parmesan cheese
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1 tablespoon tomato paste
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1 teaspoon dry mustard powder
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1/2 teaspoon McCormick garlic powder
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1/4 teaspoon onion powder
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Salt & freshly ground black pepper, to taste
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6 slices Hormel bacon, cooked until crispy and diced or crumbled
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