Beer Mac n Cheese Soup
- 6 strips bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 jalapeno pepper, diced
- 2 cloves garlic, chopped
- 1/4 cup flour
- 2 cups chicken or vegetable broth
- 1 bottle beer (or another cup of broth)
- 1 pinch nutmeg
- 1 1/2 cups elbow macaroni
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 3 cups cheddar cheese, shredded
- cayenne to taste
- salt and pepper to taste
- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon celery seeds
- 1 cup plus 2 tablespoons hot water (125°F to 130°F)
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten to blend (glaze)
- Coarse salt
- Produce
- Carrot, large (1)
- Celery (2 stalks)
- Garlic (2 cloves)
- Jalapeno pepper (1)
- Onion, medium (1)
- Meat
- Bacon (6 strips)
- Canned Goods
- Chicken or vegetable broth (2 cups)
- Condiments
- Dijon mustard (1 teaspoon)
- Cooking & Baking
- Baking soda (1/4 cup)
- Bread flour (2 3/4 cups)
- Cayenne (1)
- Celery seeds (1 teaspoon)
- Flour (1/4 cup)
- Nutmeg (1 pinch)
- Quick-rising yeast (1 envelope)
- Salt (1 teaspoon)
- Salt, Coarse (1)
- Salt and pepper (1)
- Sugar (7 teaspoon)
- Pasta & Grains
- Elbow macaroni (1 1/2 cups)
- Drinks
- Water, hot (1 1/8 cup)
- Water (8 cups)
- Dairy
- Cheddar cheese (3 cups)
- Heavy cream (1/2 cup)
- Refrigerated
- Egg white (1)
- Beer, Wine & Liquor
- Beer (1 bottle)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published October 18, 2012 (4 months ago).
347 people saved this recipe.
