Tuesday, February 26, 2013

mac & cheese soup with bacon

What's better than homemade mac & cheese?? Mac & Cheese Soup with bacon, perfect on a cold night or anytime!!
4 ounces (1 1/2 cups) uncooked dried small macaroni
1/2 pound shredded cheddar cheese
2 tablespoons salted sweet cream butter
2 tablespoons all-purpose flour
1 teaspoon Dijon-style mustard
1 (14-ounce) can chicken broth
2 cups half & half
1 cup finely diced bacon
Salt and pepper, to taste

Cook pasta according to package directions. Drain; set aside. Melt butter in 3-quart saucepan until sizzling; stir in flour and mustard. Add broth and half & half. Cook over medium-high heat, stirring constantly, until mixture comes to a boil (4 to 5 minutes). Reduce heat to low; stir in cheese until melted. Stir in cooked macaroni and ham. Cook until heated through (4 to 5 minutes). Salt and pepper to taste.