Beer Mac n Cheese Soup

By MooK

Ingredients

• 6 strips 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 cloves garlic, chopped
• 1/4 cup flour (rice flour for gluten free)
• 2 cups chicken broth or chicken stock or vegetable broth
• 1 (~12 ounce) bottle/can 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 to taste
• salt and pepper to taste

Preparation

Step 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. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.

Add the garlic and cook until fragrant, about a minute. Mix in the flour and let it cook for 2-3 minutes.Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.

Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil. Season with cayenne, salt and pepper to taste.