Beer Mac n Cheese Soup from Closet Cooking

All of the flavours of mac n cheese in the form of a hot bowl of soup!


Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
  • 6 strips 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 cloves garlic, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 2 cups chicken or vegetable broth
  • 1 (~12 ounce) bottle/can 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 to taste
  • salt and pepper to taste
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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