Chipotle and Beer Mac & Cheese Soup

Chipotle And Beer Mac & Cheese Soup Recipe

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Barbara Eaton


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.

★★★★★ 1 vote
20 Min
40 Min


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6 slice
bacon, cut in one inch pieces
1 medium
2 medium
stalks celery, diced
1 large
carrot, diced
1 medium
poblano pepper, diced
2 clove
garlic, chopped
1/4 c
3 c
chicken broth
1 bottle
beer (12 oz) any kind
1 pinch
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

How to Make Chipotle and Beer Mac & Cheese Soup


  • 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.

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