Mac n Cheese Beer Soup
(from SallyV’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Soup
Ingredients
- 2 T. of oil or butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1 jalapeno pepper, diced (see note)
- 2 cloves garlic, chopped
- 1/4 C. flour
- 2 C. chicken or vegetable broth
- 1 bottle beer (or another cup of broth)
- 1 pinch nutmeg
- 1 1/2 C. elbow macaroni
- 1/2 C. heavy cream
- 1 t. Dijon mustard
- 3 C. cheddar cheese, shredded
- Cayenne to taste
- Salt and pepper to taste
Directions
-
Put oil or butter in a soup pot over medium heat. Add the onion, celery, carrot and jalapeno and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, about a minute.
-
Whisk in the flour and let it cook for 2 minutes. Add the broth, beer, nutmeg and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
-
Add the cream, mustard and cheese and cook until the cheese has melted, but do not bring it back to a boil.
-
Season with cayenne, salt and pepper to taste.
-
NOTE: A can of mild diced chilis can be used instead.