Dr. BBQ: Mac and cheese soup recipe

Learn how to make Dr. BBQ's mac & cheese soup

FOX 13's Chris Cato and Haley Hinds join Chef Ray "Dr. BBQ's" Lampe in the kitchen to make his mac and cheese soup recipe.

TAMPA, Fla. - Learn how to make Dr. BBQ's mac and cheese soup.

Mac and cheese soup

This is a unique and tasty soup that will be a favorite on those cold game days.

Ingredients

10 slices thick-cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ cup all-purpose flour
One 14-ounce can vegetable broth
3 cups whole milk
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp Cheddar cheese
1 1/2 cups elbow macaroni, cooked
Chopped fresh parsley for garnish

Directions

Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it onto paper towels to drain. Add a little oil to the pan if needed, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, about another 5 minutes. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chili powder, pepper, and mustard. Return the soup to a simmer, stirring occasionally. Cook for 3 minutes. Add the cheese and bacon and continue cooking and stirring until well blended, about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve.

Makes 8 servings.

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