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macaroni and cheese soup

★★★★★ 3
a recipe by
Cassie *
Somewhere, PA

I haven't tried this soup 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..

★★★★★ 3
serves 8
prep time 15 Min
cook time 15 Min

Ingredients For macaroni and cheese soup

  • 10 slice
    slices thick-cut bacon
  • 1 md
    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

How To Make macaroni and cheese soup

  • 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.
  • 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.
  • This is a very easy and great tasting soup..glad I tried it
    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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