macaroni and cheese soup
(3 ratings)
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..
(3 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
15 Min
Ingredients For macaroni and cheese soup
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10 sliceslices thick-cut bacon
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1 mdonion, finely chopped
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2 clovegarlic, crushed
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1/4 call-purpose flour
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114 oz can vegetable broth
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3 cwhole milk
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1 Tbspgood-quality chili powder
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1 tspblack pepper
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1 tspdry mustard
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4 c(1 pound) shredded sharp cheddar cheese
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1 1/2 cdried elbow macaroni, cooked
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chopped fresh parsley for garnish
How To Make macaroni and cheese soup
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1Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain. -
2I 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.
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3Add 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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