Dr. BBQ Recipe: Mac & Cheese Soup
This is a hearty and tasty soup that will be a favorite on those cold game days. This recipe is from "The NFL Gameday Cookbook."
Mac and Cheese Soup
- 10 slices thick-cut bacon
- Vegetable oil
- 1 medium-size onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup flour
- 1 can (14 ounces) vegetable broth
- 3 cups whole milk
- 1 tablespoon premium chili powder
- 1 teaspoon freshly ground 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, for about 5 minutes more. 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, for about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
Makes 8 servings
