chipotle and beer mac & cheese soup
(1 RATING)
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.
No Image
prep time
20 Min
cook time
40 Min
method
---
yield
4-6 serving(s)
Ingredients
- 6 slices bacon, cut in one inch pieces
- 1 medium onion,diced
- 2 medium stalks celery, diced
- 1 large carrot, diced
- 1 medium poblano pepper, diced
- 2 cloves garlic, chopped
- 1/4 cup flour
- 3 cups chicken broth
- 1 bottle beer (12 oz) any kind
- 1 pinch nutmeg
- 1 1/2 cups macaroni, elbow
- 1/2 cup heavy cream
- 1 teaspoon honey mustard
- 3 cups cheddar cheese, shredded
- 2 teaspoons chipotle chili powder
- - salt and pepper, to taste
How To Make chipotle and beer mac & cheese soup
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Step 1Cook the bacon untilcrisp, set aside on paper towels to drain, reserving the bacon grease in the the pan.
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Step 2Add the onion, celery, carrot and Poblano chile and cook over medium heat until tender. About 10 minutes.
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Step 3Add the garlic and cook about one minute. Just until fragrant.
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Step 4Mix in the flour and cook 2-3 minutes.
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Step 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.
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Step 6Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.
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Step 7Sean with salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Soups
Category:
Other Main Dishes
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Keyword:
#spicy
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