I’m so excited to share this delicious new recipe with y’all today! My little boy’s most favorite thing in the whole world in macaroni and cheese. He would eat it three meals a day if we’d let him. When brainstorming about this recipe I knew I wanted to make it hearty enough for a meal, so I added the chicken. And well, I added the bacon, because… well, I just love bacon. You could certainly add some blanched veggies like carrots or peas if you’d like too, but I kept it simple for those little ones out there who are anti-veggie. The truth is, this Mac and Cheese Soup is perfect for kids, but it’s dang delicious too, so you adults will like it also. It’s perfect for a cool fall evening and is certainly a new hit at our house!
- 3 cups shredded, cooked chicken
- 6 to 8 slices bacon, cooked to crispy then crumbled
- 2 cups dried uncooked elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups half and half
- 1 cup chicken broth
- 1 (10.75-ounce) can condensed cheddar cheese soup, undiluted
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 1½ cups shredded sharp cheddar cheese
- Cook the macaroni in salted water according to the package directions, drain well and set aside.
- Meanwhile, in a large pot or dutch oven, melt the butter over medium heat. Add the flour and whisk to combine. Cook 2 to 3 minutes. Slowly add the half and half and broth, whisking constantly. Stir in the cheddar cheese soup, ground mustard, garlic powder, onion powder, and salt. Bring to a boil, then reduce the heat to a simmer. Once thickened, whisk in the cheddar cheese and stir until completely melted. Add in the cooked chicken, chopped bacon, and cooked macaroni. Stir until combined and cook until heated through. Feel free to add more broth, half and half, or even some leftover pasta water if the soup gets too thick. Serve immediately.
Featured on Weekend Potluck #140 – October 17, 2014