Dr. BBQ: Mac and cheese soup recipe

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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.

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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