Saturday, November 1, 2014

Beer Mac n Cheese Soup

If you haven't noticed...I tend to obsess over the weather a teeny tiny bit...
This past Monday we were in short sleeves and could have even worn shorts, if you wanted to.
Personally, the season of shorts has long passed me tan is gone and my skin is already looking pasty.
Anyway, we have been degree sliding all this week and even had snow on Halloween; not completely unusual for Halloween in the Midwest.
But, it is soup season and I have the best...THE VERY BEST soup!
This almost makes living through another Chicago winter worth it!
Coming from me, you know this soup must be good.

Heavens this soup is good!
It's rich and creamy too!

Those chilly winter winds are telling you to make this soup!
Check out how easy...

adapted from Closet Cooking
2 cups veggie broth
1 12oz beer
1 cup frozen, chopped onion
1 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
1 1/2 cups elbow macaroni
1 tsp cornstarch
2 8oz blocks shredded cheddar cheese
1 cup 2% milk
salt and pepper to taste
In a large pot, place veggie broth, beer, frozen chopped onion, mustard and Worcestershire sauce.  Bring to a boil.  Add the uncooked macaroni.  Cook for 7-8 minutes.  Add the shredded cheese.  Stir until melted.  Finally add the cornstarch, milk and salt/pepper to taste.  Serve.

This Beer Mac n Cheese Soup is like liquid gold!
Mac n Cheese in soup form with the added flavor from the beer makes this soup recipe a definite keeper!  So, bring on winter 'cuz I am ready with Beer Mac n Cheese Soup!
Now I have really done it...never, ever challenge winter.
Should I apologize for what may come?  :)

Celebrate the little things that make life sweet,

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