Mac and Cheese Soup with Chicken and Bacon
The recipe Mac and Cheese Soup with Chicken and Bacon can be made in about 35 minutes. This recipe makes 6 servings with 696 calories, 35g of protein, and 41g of fat each. For $1.75 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. It works well as a main course. It is brought to you by Southern Bite. Plenty of people made this recipe, and 381 would say it hit the spot. A mixture of sharp cheddar cheese, butter, ground mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather inexpensive recipe for fans of American food. With a spoonacular score of 67%, this dish is solid. If you like this recipe, take a look at these similar recipes: Grilled Chicken and Bacon ‘Mac & Cheese’, Bacon, Ranch, and Chicken Mac and Cheese, and Chicken-Broccoli Mac and Cheese with Bacon.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
6 to 8 slices bacon, cooked to crispy then crumbled
3 tablespoons butter
1 (10.75-ounce) can condensed cheddar cheese soup, undiluted
1 cup chicken broth
2 cups dried uncooked elbow macaroni
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
2 cups half and half
1/2 teaspoon onion powder
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese
3 cups shredded, cooked chicken
Equipment:
dutch oven
whisk
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. 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.
4. Serve immediately.
Nutrition Information:
covered percent of daily need
