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Add a gourmet twist to your mac and cheese by crafting this savory soup! Recipe below.
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Mac & Cheese Soup
6 slices bacon, chopped
1 tablespoons olive oil oil
3 tablespoons flour
2 1/2 cups chicken stock
2 cups milk
Salt and pepper, to taste
1 teaspoon Paprika
8 ounces Velveeta cheese, cut into cubes
2 cups cooked macaroni
1 cup panko breadcrumbs
2 tablespoons parsley, chopped
1/2 cup shredded cheddar cheese
1.In a medium pot heat oil. Cook bacon in oil until crispy and then remove. Carefully pour half of the bacon fat to a small skillet. Add flour to the rendered bacon fat in the pot and stir together. Whisk in the stock and milk. Bring to a simmer and cook until slightly thickened. Season with salt, pepper and paprika. Add Velveeta, stirring until melted.
2.To the small skillet with reserved bacon fat add the panko and toast over medium heat. Remove from heat and stir in parsley.
3. When ready to serve stir the macaroni into the soup and heat through. Ladle into bowls and garnish with toasted breadcrumbs, cheddar cheese and bacon.
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