Mac 'N Cheese Soup, Dr. BBQ Style
Next Sunday, football fans across the country will settle in front of their TVs for Super Bowl XLIII. And regardless of the outcome, one thing is certain...the food and drink will be plentiful.
As I started mapping out my own menu, I turned to Ray "Dr. BBQ" Lampe's new book, NFL Gameday Cookbook for a ton of ideas sure to wow the crowd next Sunday.
Among the countless offerings included in Dr. BBQ's latest and greatest are barbecue chicken nachos, pepperoni stuffed mushrooms, catfish tacos with citrus salsa, and and an amazing mac and cheese soup, the recipe for which you can find below courtesy of the good doctor himself.
Mac and Cheese Soup
(courtesy of The NFL Gameday Cookbook)
10 slices thick-cut bacon
1 medium onion finely chopped
2 cloves of garlic, crushed
1/4 cup all purpose flour
One 14 oz can vegetable broth
3 cups whole milk
1 tablespoon good quality chili powder
1 teaspoon black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni, cooked
Chopped fresh parsley for garnish
Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain. Add a little oil to the pan if needed, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, about another 5 minutes. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chili powder, pepper, and mustard. Return the soup to a simmer, stirring occasionally. Cook for 3 minutes. Add the cheese and bacon and continue cooking and stirring until well blended, about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
As I started mapping out my own menu, I turned to Ray "Dr. BBQ" Lampe's new book, NFL Gameday Cookbook for a ton of ideas sure to wow the crowd next Sunday.
Among the countless offerings included in Dr. BBQ's latest and greatest are barbecue chicken nachos, pepperoni stuffed mushrooms, catfish tacos with citrus salsa, and and an amazing mac and cheese soup, the recipe for which you can find below courtesy of the good doctor himself.
Mac and Cheese Soup
(courtesy of The NFL Gameday Cookbook)
10 slices thick-cut bacon
1 medium onion finely chopped
2 cloves of garlic, crushed
1/4 cup all purpose flour
One 14 oz can vegetable broth
3 cups whole milk
1 tablespoon good quality chili powder
1 teaspoon black pepper
1 teaspoon dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried elbow macaroni, cooked
Chopped fresh parsley for garnish
Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain. Add a little oil to the pan if needed, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, about another 5 minutes. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chili powder, pepper, and mustard. Return the soup to a simmer, stirring occasionally. Cook for 3 minutes. Add the cheese and bacon and continue cooking and stirring until well blended, about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
Makes 8 servings
Posted by Smoke In Da Eye at 1/25/2009 1:12 PM 
Categories: recipes
Tags: mac and cheese recipe mac and cheese soup dr. bbq
Categories: recipes
Tags: mac and cheese recipe mac and cheese soup dr. bbq
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