With the weather getting cooler soups have been on my mind more often and with it being October I have been thinking about recipes that use beer for an Oktoberfest inspired menu. With that in mind it seemed like the perfect opportunity to make a beer mac n cheese soup! I had been planning on making a mac n cheese inspired soup for a while but when I last made the ale and cheddar soup I figured that a beer mac n cheese soup would be even better! This recipe is actually pretty similar to the ale and cheddar soup recipe with the primary difference being the addition of elbow macaroni and some extra cheese so that it tastes like a really creamy bowl of mac n cheese! I completed my mac n cheese soup meal off with some soft and chewy pretzel rolls, complimenting the Oktoberfest theme.
If you would like to make the soup a little healthier you can always add more vegetables like broccoli or peas, etc.
Beer Mac n Cheese Soup
All of the flavours of mac n cheese in the form of a hot bowl of soup!
- 6 strips bacon, cut into 1 inch slices (or 1 tablespoon oil)
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 jalapeno pepper, diced
- 2 cloves garlic, chopped
- 1/4 cup flour (rice flour for gluten free)
- 2 cups chicken broth or chicken stock or vegetable broth
- 1 (~12 ounce) bottle/can beer (gluten free for gluten free)
- 1 pinch nutmeg
- 1 teaspoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 cup elbow macaroni (gluten free for gluten free)
- 1/2 cup heavy cream
- 3 cups cheddar cheese, shredded
- cayenne, salt and pepper to taste
- Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1 tablespoon of the grease in the pan.
- Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Mix in the flour and let it cook for 2-3 minutes.
- Add the broth, beer, nutmeg, mustard, worcestershire sauce, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
- Add the cream and cheese and cook until the cheese has melted without bringing it back to a boil.
- Season with cayenne, salt and pepper to taste.
Slow Cooker: Implement step 1, optionally implement steps 2-3 or skip ahead and implement step 4, place everything except the pasta, cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the pasta, cooking on high until al-dente, about 20-30 minutes, and mixing in the cream and cheese until the cheese melts.
Quick and easy pretzel rolls for any occasion.
- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon celery seeds
- 1 cup plus 2 tablespoons hot water (125°F to 130°F)
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, beaten to blend (glaze)
- Coarse salt
- Mix the bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and gradually pour in the hot water until it forms an elastic dough.
- Place the dough in a greased bowl and cover until it has doubled in size, about 1-2 hours.
- Punch the dough down, form it into 8 balls cutting a x on the top of each with a serrated knife, cover and let rise until double in size, about 1-2 hours.
- Bring the water to a boil, add the baking soda and sugar and cook the rolls for 30 seconds per side.
- Place the rolls on a greased baking sheet, brush the tops with the egg, sprinkle on some salt and bake in a preheated 375F/190C oven until golden brown about 25 minutes.