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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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All of the flavors of mac n' cheese in the form of a hot bowl of soup! Submitted by Kevin Lynch Ingredients:
6 slices bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian) |
1 onion, diced |
2 carrots, diced |
2 stalks celery, diced |
1 jalapeno pepper, diced |
2 garlic cloves, chopped |
1/4 cup flour (rice flour for gluten free) |
2 cups chicken broth or 2 cups chicken stock or 2 cups vegetable broth |
beer (gluten free for gluten free) |
1 pinch nutmeg |
1 cup elbow macaroni |
1/2 cup heavy cream |
1 teaspoon dijon mustard |
1 tablespoon worcestershire sauce |
3 cups cheddar cheese, shredded |
cayenne |
salt and pepper |
Directions:
1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Mix in the flour and let it cook for 2-3 minutes.
5. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
6. Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
7. Season with cayenne, salt and pepper to taste.
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