Friday, February 25, 2011

Macaroni & Cheese soup with bacon

I saw this recipe the other day on the blog of a Frugal Antics of a Harried homemaker ( (*note I wish I knew how to put in their link on my blog maybe someone can help me with that tried looking it up but can't figure it out...) and I thought mmmm...sounds yummy... well my friend Angie over at a Lil country sugar ( made this today and I thought I have had a rough night with the little one not sleeping I need something yummy and fast (not much patience on my part in the kitchen today...) so I am gonna try it.... here is my spin on it I changed it a little (put my own spin on it)... it was so yummy definately gonna keep this in the old soup rotation... I love love love soup... thanks ladies for inspiring me to make this.....check out their blogs they rock :)
There links are over to the right side of my blog... check them out along with the others....

Macaroni & Cheese soup
2/3 cup bacon bits ( I used the fully cooked) precrumbles but you can also chop up 5 slices and fry them up and use the bacon fat to saute the vegetables
1 onion, minced fine,
1/4 cup each celery & carrot minced fine
1 T. Worchester sauce
2 T. bacon fat
1 can chicken broth
1 1/2 cups macaroni ,dry
4 cups milk
seasonings of your choice here's what I used :
1/2 tsp each; dry mustard, paprika, onion powder, chili powder
1/4 tsp parsley flakes, black pepper & nutmeg
1/4 flour
1 8 oz block grated co-jack cheese
1 8 oz block grated mild cheddar cheese (save 1/3 cup shredded cheese for top of done soup)
3 chicken buillon cubes
1 T. cornstarch
1 T. water

In large pan place water and buillon cubes bring to boil and cook pasta as directed on package.  While that cooks, in soup pot place bacon fat, melt add onion, celery & carrots and salt & pepper to taste.  Saute until veggies are tender add garlic and cook for about a minute or until fragrant.  Deglaze the pan with worchester sauce, sprinkle flour over mixture stirring for a couple of minutes add chicken stock and seasonings.  Whisk constantly or until mixture comes to a boil.  Drain pasta . Add rest of the ingredients to the pan mixing well.  Keep stirring until cheese melts and mixture is boiling.  In small bowl mix cornstarch and water.  Add to soup mixing well bring soup up to boil and cook until slightly thickened.  Serve soup in bowl and add a little remaining shredded cheese to top of bowl.


  1. Sounds delicious the way you made it. It is indeed a wonderful soup!

    When you want a link attached to words and not the URL, just highlight the words with your mouse and then press the link button. You can paste the URL into the little window that pops up and voila! it will be there. Hope that helps.

  2. I told you that you are very creative with spices....I wish I had your talent. Your soup sounds wonderful!! I bet it tasted a whole lot better than mine. Mine turned into a macaroni and cheese casserole after sitting in the frig. LOL!!

  3. Thanks my friend... a constant experiment with the spice thing... gonna start trying some new spices maybe lemon pepper, cayenne and curry... anyone have any ideas on these???

  4. Chicken Marsala. I do believe this recipe uses curry. I ate it while I was visiting in Arizona. It is good, good, good.... From what I understand, it is an Indian dish. They serve it over rice with naan bread.