Mac And Cheese Soup

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.
• 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.
• 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.