Become our fan on Facebook Follow us on Twitter
Makes 8 servings

Mac & Cheese Soup

Makes 8 servings

10 slices thick-cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ cup all-purpose flour
One 14-ounce can vegetable broth
3 cups whole milk
1 tablespoon good-quality chili powder
1 teaspoon black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni, cooked
Chopped fresh parsley, for garnish

Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain. Add a little oil to the pan if needed, 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. Add 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.

From the Cookbook

The NFL Gameday Cookbook

The NFL Gameday Cookbook

Photos By: Leigh Beisch
Photo By: Leigh Beisch

Find a Recipe


Search recipes by keyword: Search

enter valid email address