Mac and Cheese Soup recipe
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Ingredients
- 3 slices bacon, chopped 1 teaspoon bacon drippings 1 (7 ounce) package elbow macaroni 1 small onion, finely chopped ¼ teaspoon minced garlic, or to taste 2 (14 ounce) cans chicken broth 1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar) 2 tablespoons chicken bouillon granules 2 teaspoons ground red chili pepper, or to taste 1 teaspoon ground black pepper 1 pinch crushed red pepper flakes, or to taste
Nutrition Info
- 341.5 caloriescarbohydrate: 34.1 gcholesterol: 36.3 mgfat: 16.2 gfiber: 1.7 gprotein: 14.3 gsaturatedFat: 7 gservingSize: -sodium: 1509 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Mac and Cheese Soup
Directions
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Place the chopped bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain the bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Heat reserved bacon drippings in a large saucepan over medium heat, and cook the onion until translucent, about 5 minutes, stir in the garlic, and cook until the garlic is softened, about 2 more minutes. Mix in bacon bits, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. Bring to a boil and reduce heat to a simmer, cook, stirring occasionally, until the flavors have blended, about 5 minutes.