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:

Quickview
709k Calories
37g Protein
40g Total Fat
46g Carbs
11% Health Score
Limit These
Calories
709k
35%

Fat
40g
63%

  Saturated Fat
20g
128%

Carbohydrates
46g
16%

  Sugar
2g
3%

Cholesterol
143mg
48%

Sodium
1063mg
46%

Get Enough Of These
Protein
37g
75%

Selenium
58µg
83%

Phosphorus
489mg
49%

Vitamin B3
7mg
39%

Calcium
329mg
33%

Manganese
0.5mg
25%

Vitamin B6
0.47mg
24%

Vitamin B2
0.4mg
24%

Zinc
3mg
22%

Potassium
712mg
20%

Vitamin A
985IU
20%

Magnesium
60mg
15%

Vitamin B1
0.22mg
14%

Vitamin B12
0.84µg
14%

Vitamin B5
1mg
14%

Iron
2mg
12%

Copper
0.22mg
11%

Fiber
2g
8%

Folate
26µg
7%

Vitamin E
0.67mg
4%

Vitamin C
3mg
4%

Vitamin D
0.52µg
3%

Vitamin K
2µg
2%

covered percent of daily need
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