Macaroni & Cheese Soup

• Meat

  • 6 slices Bacon

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder

• Canned Goods

  • 6 cups Chicken broth, low-sodium
  • 1 tbsp Tomato paste

• Condiments

  • 1 tsp Mustard powder, dry

• Pasta & Grains

  • 6 oz Elbow macaroni, dry

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Salt & freshly ground black pepper

• Dairy

  • 4 tbsp Butter
  • 12 oz Cheddar cheese, sharp or extra sharp
  • 2 cups Milk
  • 1/2 cup Parmesan cheese, grated

Found on fivehearthome.com

Description

Directions

• Set a medium pot of salted water over high heat and bring to a boil. Stir in the macaroni and cook according to package directions. Drain and set aside.
• In the meantime, set a large pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding broth. Increase heat to medium high and bring to a boil. Cook while whisking until the sauce is smooth and thickened, between 5 to 10 minutes.
• Remove pot from heat. Add grated cheddar, 1/2 cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in milk, cooked macaroni, Parmesan, tomato paste, mustard powder, garlic powder, onion powder, and salt and pepper, to taste. Serve immediately with diced bacon sprinkled on top.