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.
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