Mac and Cheese Soup
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Mac and Cheese Soup
Original recipe yields 6 servings
Ingredient Checklist
- 3 slices bacon, chopped (Optional)
- 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:registered: 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
•
Directions
Instructions Checklist- Step 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. - Step 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. - Step 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.
Last edited by Raeja on Fri Aug 04, 2023 5:52 am; edited 1 time in total (Reason for editing : Making more user friendly and easier to read DBR)
gina68gt- Owner
- Posts : 43458
Join date : 2012-06-03
Age : 64
Location : Plymouth, Wisconsin
Re: Mac and Cheese Soup
Firm to the bite means Al Dente
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Raeja- Posts : 32536
Join date : 2016-02-23
Age : 61
Location : Whitewater, Wisconsin
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