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 calories
carbohydrate: 34.1 g
cholesterol: 36.3 mg
fat: 16.2 g
fiber: 1.7 g
protein: 14.3 g
saturatedFat: 7 g
servingSize: -
sodium: 1509 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

6 servings

Recipe Note

A soup version of macaroni and cheese. Feel free to use the spices and flavorings that suit your family. We like peppery and warm seasonings, hence the chili pepper. This is a basic canvas that you can make all your own.

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