Thursday, September 5, 2013

Macaroni and Cheese Soup!!!

Hubby and kids LOVED this!  Even my picky eater went back for more.  :)

Macaroni and Cheese Soup (taken mostly from NFL Gameday Cookbook)
10 strips bacon
1 onion, minced (I used 1 tsp onion powder)
2 cloves garlic ( I used 1 tsp garlic powder and 1 tsp garlic salt)
3 Tbsp olive oil (only if you aren't cooking the bacon)
1/4 cup flour
1 14 ounce can chicken broth
1 tsp dry mustard
1 tsp chili powder
1/2 tsp black pepper (I used white)
1 1/2 cups macaroni, cooked (that's 1 1/2 cups uncooked noodles that are then cooked)
3 cups milk
I added 1 tb Worcestershire

1 pound grated sharp cheddar cheese (4 cups)(I used 1/2 mozzarella because that's what I had)
Cook bacon in a Dutch oven.
Remove bacon when crisp to a plate to drain.
Saute the onion in the bacon grease (if there is more than 3 Tbsp grease, drain some off first) over medium heat.
When the onion begins to get soft, add the garlic and continue to cook until the onion turns slightly golden in color.
Stir in the flour and continue to cook, stirring constantly.
Slowly add the chicken broth, stirring to keep smooth.
Add the dry mustard, chili powder and pepper.
Continue to stir while mixture reaches a simmer.
Add the milk and macaroni and return to a simmer, stirring often.
Add the cheese and bacon.
Stir until cheese melts.

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