macaroni and cheese soup

Name: Macaroni And Cheese Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 10 slice(s) slices thick-cut bacon; 1 medium onion, finely chopped; 2 clove(s) garlic, crushed; 1/4 cup(s) all-purpose flour; 1 - 14 oz can vegetable broth; 3 cup(s) whole milk; 1 tablespoon(s) good-quality chili powder; 1 teaspoon(s) black pepper; 1 teaspoon(s) dry mustard; 4 cup(s) (1 pound) shredded sharp cheddar cheese; 1 1/2 cup(s) dried elbow macaroni, cooked; - chopped fresh parsley for garnish

(3 RATINGS)

172 Pinches 5 Photos

CJ *

Somewhere, PA

Updated on Oct 18, 2012

I haven't tried this soup yet..it looks and sounds yummy..I found it on the Pittsburgh Gazette..this looks like a recipe for this weekend..yummy! "The NFL Gameday Cookbook." Okay folks, I made this soup and it is absolutely delicious, my kids are loving it.. and plenty for leftovers...Yummy!..I think some sour cream in it would be good also..I will be making this again, with my children's orders..

Rate

prep time 15 Min

cook time 15 Min

method ---

yield 8 serving(s)

Ingredients

10 slices slices thick-cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
1 - 14 oz can vegetable broth
3 cups whole milk
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni, cooked
- chopped fresh parsley for garnish

How To Make macaroni and cheese soup

Step 1

Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain.

Step 2

I left about a tablespoon of bacon grease after removing the bacon from the pan, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, about another 5 minutes. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chili powder, pepper and mustard. Return the soup to a simmer, stirring occasionally. Cook for 3 minutes.
Step 3

Add the cheese and bacon and continue cooking and stirring until well blended, about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley. An update: This soup really thickens up after cooling, I just added more liquid to it, and was great.
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