Mac and Cheese Soup

If you want something cheap, yummy and filling, you'll love this!

10 slices bacon
1 medium onion, finely chopped
2 cloves garlic, minced
1/4 cup flour
1 14-oz chicken broth
3 cups milk
1 tbsp chili powder
1 tsp black pepper
1 tsp dry mustard
4 cups shredded sharp cheddar cheese
1&1/2 cups dried elbow macaroni,
cookedparsley for garnish

Cut the bacon strips into quarters. In a dutch oven over medium heat, cook the bacon until crisp. Remove it to 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, sprinkling with garnish as desired.

Makes 6 servings

Bon apetìt!
Lori