Macaroni And Cheese Soup

Name: Macaroni And Cheese Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 10 slice slices thick-cut bacon; 1 medium onion, finely chopped; 2 clove garlic, crushed; 1/4 c all-purpose flour; 1 14 oz can vegetable broth; 3 c whole milk; 1 Tbsp good-quality chili powder; 1 tsp black pepper; 1 tsp dry mustard; 4 c (1 pound) shredded sharp cheddar cheese; 1 1/2 c dried elbow macaroni, cooked; chopped fresh parsley for garnish

By Cassie *
@1lovetocook1x

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..

Rating:

★★★★★ 3 votes5

Comments:

4 Comments

Serves:

Prep:

15 Min

Cook:

15 Min

Ingredients

10 slice

slices thick-cut bacon
1 medium

onion, finely chopped
2 clove

garlic, crushed
1/4 c

all-purpose flour
1

14 oz can vegetable broth
3 c

whole milk
1 Tbsp

good-quality chili powder
1 tsp

black pepper
1 tsp

dry mustard
4 c

(1 pound) shredded sharp cheddar cheese
1 1/2 c

dried elbow macaroni, cooked
·

chopped fresh parsley for garnish
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How to Make Macaroni And Cheese Soup

Step-by-Step

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.
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.
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.