Real Recipes From Real Home Cooks ®

chipotle and beer mac & cheese soup

(1 rating)
Recipe by
Barbara Eaton
Watertown, NY

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 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min

Ingredients For chipotle and beer mac & cheese soup

  • 6 slice
    bacon, cut in one inch pieces
  • 1 md
  • 2 md
    stalks celery, diced
  • 1 lg
    carrot, diced
  • 1 md
    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

  • 1
    Cook the bacon untilcrisp, set aside on paper towels to drain, reserving the bacon grease in the the pan.
  • 2
    Add the onion, celery, carrot and Poblano chile and cook over medium heat until tender. About 10 minutes.
  • 3
    Add the garlic and cook about one minute. Just until fragrant.
  • 4
    Mix in the flour and cook 2-3 minutes.
  • 5
    Add 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.
  • 6
    Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.
  • 7
    Sean with salt and pepper to taste.

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