Beer Mac N Cheese Soup

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

Ingredients

• Servings: 4
• 6 slices bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 jalapeno pepper, diced
• 2 garlic cloves, chopped
• 1/4 cup flour (rice flour for gluten free)
• 2 cups chicken broth or 2 cups chicken stock or 2 cups vegetable broth
• beer (gluten free for gluten free)
• 1 pinch nutmeg
• 1 cup elbow macaroni
• 1/2 cup heavy cream
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 3 cups cheddar cheese, shredded
• cayenne
• salt and pepper

Recipe

• 1 cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
• 2 add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
• 3 add the garlic and cook until fragrant, about a minute.
• 4 mix in the flour and let it cook for 2-3 minutes.
• 5 add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
• 6 add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
• 7 season with cayenne, salt and pepper to taste.