- 3 slices bacon, chopped (optional)
- 1 teaspoon bacon drippings
- 1 (7 ounce) package elbow macaroni
- 1 small onion, finely chopped
- 1/4 teaspoon minced garlic, or to taste
- 2 (14 ounce) cans chicken broth
- 1 (16 ounce) jar cheese sauce (such as Ragu® Double Cheddar)
- 2 tablespoons chicken bouillon granules
- 2 teaspoons ground red chili pepper, or to taste
- 1 teaspoon ground black pepper
- 1 pinch crushed red pepper flakes, or to taste
- Place the chopped bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain the bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings.
- Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat reserved bacon drippings in a large saucepan over medium heat, and cook the onion until translucent, about 5 minutes; stir in the garlic, and cook until the garlic is softened, about 2 more minutes. Mix in bacon bits, chicken broth, cheese sauce, chicken bouillon granules, ground red chili pepper, black pepper, crushed red pepper flakes, and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook, stirring occasionally, until the flavors have blended, about 5 minutes.
03/25/2018
recipepes.com
Mac and Cheese Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
