Macaroni & Cheese Soup

What?  There is such deliciousness?  

Yes there is!

Hungry for a cross between homemade mac & cheese and soup, I searched on Pinterest and found this recipe.  As usual, I had to tweak it a bit to fit my pantry supplies, but the results were FABULOUS!

Only a tiny speck of bacon and one noodle remained!

I have a suspicion that hot dogs would be an excellent substitute for chicken in this recipe, too. :)

Macaroni & Cheese Soup

2-3 cups cooked chicken

6-8 pieces crispy bacon, crumbled

3 T butter

3 T all-purpose flour

2 cups milk

1 can chicken broth

1 can cream of chicken soup (or cheddar cheese soup)

1/2 tsp. mustard

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. salt

2 cups shredded cheddar cheese (1 1/2 if using cheddar cheese soup)

1/2 cup sour cream

2 cups macaroni or pasta of your choice

Cook the pasta in salted water according to package directions, drain well and set aside.

Melt the butter over medium heat.  Add flour and whisk for 2-3 minutes.  Slowly add the milk and broth, whisking constantly. Stir in the canned soup, mustard, spices, and salt.  Bring to a boil and then reduce heat to a simmer.  Once thickened, whisk in the cheddar cheese and sour cream and stir until melted.  Add chicken, bacon, and pasta.  Heat through.  Add more broth, water, or milk if too thick.  Serve immediately.

The original recipe may be found on Southern Bite.