Beer Mac 'n Cheese Soup
- 2 T. Olive oil
- 6 Bacon strips, cooked and crumbled
- 1 Medium onion, diced
- 1 Large carrot, diced
- 2 Jalapeno pepper, diced with seeds removed
- 2 Cloves garlic, minced
- 1/4 c. Flour
- 2 c. Chicken broth
- 1 c. Beer
- 1 Pinch nutmeg
- 1 1/2 c. Elbow macaroni
- 1/2 c. Heavy cream
- 1 t. Mustard
- 3 c. Shredded cheddar cheese
- Cayenne pepper to taste
- Salt and Pepper to taste
In the olive oil, cook onion, carrot, and jalapeno peppers in a pot over medium heat, until tender, about 10 mins. Add garlic and cook until fragrant, careful not to let it burn. Mix in flour and cook for 2-3 minutes. Add the broth, beer, nutmeg. Bring to a boil. Add the macaroni and bacon. Cook for as long as it says on the package of macaroni or until noodles are tender. Add the cream, mustard, and cheese and cook until cheese is melted, making sure to reduce the heat so soup does not boil again. Season with cayenne, salt, and pepper.
Recipe adapted from closetcooking.com
Recipe adapted from closetcooking.com
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