Wednesday, February 11, 2015

Bacon Mac N Cheese Soup


Yield: 8 servings
Prep Time: 30 minutes
Total Time: 1 hour

6 slices bacon
4 lb red potatoes, peeled if desired, quartered
2 cups finely shredded Colby-Monterey Jack cheese (8 oz)
1/2 cup thinly sliced green onions, if desired
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups uncooked elbow macaroni
1 to 2 cups half-and-half or milk

In 10-inch skillet, cook bacon over medium heat until crisp. 
Drain on paper towels; reserve drippings.
Meanwhile, place potatoes in 4-quart saucepan or stockpot; add enough water to cover. 
Heat to boiling. 
Cover; cook 20 minutes or until tender.
Drain potatoes, reserving cooking liquid. 
Return potatoes to pan; mash. 
Stir in 5 cups of the cooking liquid. 
Add cheese, onions, salt, garlic powder, pepper and 2 to 4 tablespoons reserved bacon drippings; mix well. 
Heat to boiling; reduce heat. 
Cover; simmer 15 minutes. 
Stir in macaroni. 
Heat to boiling; reduce heat. 
Cover; simmer 12 to 15 minutes or until macaroni is tender.
Stir in half-and-half; cook over low heat until hot, stirring frequently. 
Crumble bacon; stir into soup.

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