Spicy Beefy Mac & Cheese Soup
Created by StutlerBC on December 29, 2014
- Servings: 5
- Prep Time: 20m
- Cook Time: 25m
- Recipe #16498
Ingredients
- Olive oil
- 1 medium yellow onion (diced)
- 2 jalapenos, minced (or one)
- 3/4 pound lean ground beef
- 2 tablespoons minced garlic
- 1 teaspoon Mexican chili powder (hot)
- 1 1/2 teaspoon ground cumin
- 2 1/2 cups whole milk
- 1 can (14.5 ounce) chicken broth
- 1 can (10 ounce) condensed cheddar cheese soup
- 1 1/2 cups dry elbow pasta
- Salt and pepper
- 1 1/2 cups shredded sharp cheddar cheese
- Garnish
- Diced tomatoes
- Sour cream
- Tortilla chips
How to Make
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Step 1: In large pot on medium high, heat some oil; add onion and jalapeno and cook 4 minutes, until translucent.
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Step 2: Crumble beef and garlic into pot and cook 10 minutes or until not longer pink, stirring. Add chili powder and cumin; cook 2 minutes, stirring.
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Step 3: Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover and simmer 3 minutes.
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Step 4: Stir in pasta, salt and pepper, continue to cook, covered, 5 minutes.
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Step 5: Stir in cheese until melted and smooth. Remove from heat; let stand 5 minutes or until pasta is fully cooked.
How to Make
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Step 6: Ladle soup into bowls and garnish with diced tomato, tortilla chips and/or minced chile if desired. Serves 6