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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
3 slices bacon, chopped (optional) |
1 teaspoon bacon drippings |
1 (7 ounce) package elbow macaroni |
1 small onion, finely chopped |
1/4 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 |
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.
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