NFL Gameday Cookbook by Ray "Dr. BBQ" Lampe. One of the recipes that particularly caught my eye was the Macaroni and Cheese Soup. However, because of the harried nature of my life, it took me this long to get around to actually making it. It was so good that it will be a regular feature in my soup rotation. I figure, it costs about $5 to make and it serves at least 8. I don't know if you could freeze it, so plan on feeding a big family or halve the recipe.
Macaroni and Cheese Soup (taken mostly from NFL Gameday Cookbook)
10 strips bacon (I used the precooked crumbles - about a handfull (2/3 cup)
1 onion, minced
2 cloves garlic
3 Tbsp olive oil (only if you aren't cooking the bacon)
1/4 cup flour
1 14 ounce can chicken broth
1 tsp dry mustard
1 tsp chili powder
1/2 tsp black pepper (I used white)
1 1/2 cups macaroni, cooked (that's 1 1/2 cups uncooked noodles that are then cooked)
3 cups milk (I used 1%)
1 pound grated sharp cheddar cheese (4 cups)(I used 1/2 mozzarella because that's what I had)
Cook bacon in a Dutch oven. Remove bacon when crisp to a plate to drain. Saute the onion in the bacon grease (if there is more than 3 Tbsp grease, drain some off first) over medium heat. When the onion begins to get soft, add the garlic and continue to cook until the onion turns slightly golden in color. Stir in the flour and continue to cook, stirring constantly. Slowly add the chicken broth, stirring to keep smooth. Add the dry mustard, chili powder and pepper. Continue to stir while mixture reaches a simmer. Add the milk and macaroni and return to a simmer, stirring often. Add the cheese and bacon. Stir until cheese melts. (Note: leftovers will thicken slightly in the fridge, but are great reheated in the microwave).