Fall Recipe
Thursday, September 24, 2009 Posted In Recipe Edit This 0 Comments »
I found this recipe on http://www.thenest.com/ and gave it a whirl for my mom and Scottie to try. I think it went over fairly well! Who is this recipe geared towards? Men! There could not be a better soup to serve on a fall afternoon. What would be better? Serve it on a Packer game day in the fall. Mmmmmm. It is VERY flavorful and even MORE filling!
Mac & Cheese Soup
Makes 8 servings
Ingredients
10 slices thick-cut bacon (substitute turkey bacon you health-concious people)
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ cup all-purpose flour
One 14-ounce can vegetable broth
3 cups whole milk (substitue 2% milk for healthy folks)
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
Directions
Step 1 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.
Step 2 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.
Step 3 Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often.
Step 4 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.
Step 5 Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
Mac & Cheese Soup
Makes 8 servings
Ingredients
10 slices thick-cut bacon (substitute turkey bacon you health-concious people)
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ cup all-purpose flour
One 14-ounce can vegetable broth
3 cups whole milk (substitue 2% milk for healthy folks)
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
Directions
Step 1 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.
Step 2 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.
Step 3 Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often.
Step 4 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.
Step 5 Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
I love this mirror. Eery! The pumpkins are white and were spray-painted silver. I love that look. I also love the orange old-fashioned candies.
The Garage. Note that the yard is totally fenced in for Baxter. He is so excited to have his own yard!
The Living Room. The window fixtures will be goners. We will also have to replace the carpet since she was a smoker.
The basement. Needs tons of work. We will hold off on any basement renovations probably for two years or so. It needs a little cleaning. It reminds me of my grandpa and grandma's house on Van Buren which brings back great memories.
The bar will be great once it is all done up.
