Barbecue Journey with Dan ‘The Man’ — Mac and Cheese Soup

Give me the most orange, processed, over-priced delicious cup of KFC macaroni and cheese and I'm a happy man.

I lived off of that and Stouffer's macaroni and cheese from the microwave most of my childhood. I ate that stuff so much that I didn't like my grandmother's homemade macaroni and cheese with bread crumbs on top.

I offended her once by requesting we go out for KFC macaroni and cheese instead of hers. It still holds a special place in my heart.

Now, I prefer the homemade variety. The sharper the cheese the better. Add bacon, and now you really have my attention.

Dr. BBQ combines all everyone's favorite things a bout macaroni and cheese in what is my favorite dish of any along the BBQ Journey in his book "The NFL Gameday Cookbook." This is mac and cheese soup, perfect for a tailgate or a football party.

It's creamy with a kick. It's cheese, yet with a soup consistency. Add high-quality cheese and suddenly this is the item everyone at your party is talking about.

The recipe is a little labor-intensive and takes around 90 minutes to complete, but it's worth it. I give this a perfect 10 out of 10.

Big Chuck Tries It

Here's what you need:

10 slices thick-cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
1/4 cup flour
14 oz vegetable broth
3 cups whole milk
1 Tbs chili powder
1 tsp black pepper
1 tsp dry mustard
4 cups (1 pound) shredded sharp cheddar cheese
1 1/2 cups dried macaroni, cooked
Chopped fresh parsley, for garnish

Directions

1. Cook bacon

Cut the bacon into quarters, then crisp in a Dutch oven over medium heat. Remove to paper towels to drain, and pour off most of the excess grease. Leave just enough grease to sautee the onions in the next step.

2. Cook onions, garlic

Cook the onions for 5 minutes, stirring occasionally. Add garlic and continue cooking until onions are soft and brown, about 5 more minutes. Add flour and mix well. Cook for 2 minutes.

3. Add broth

Add vegetable broth and bring to simmer, stirring often. Then, add milk, chili powder, pepper, and mustard. Return soup to simmer and cook for 3 three minutes.

4. Add cheese, bacon

Add 1 pound of cheese and the bacon and stir until well blended. Cook for about 4 minutes. Add cooked macaroni and return to simmer.

5. Plate

Remove from heat and serve. Sprinkle with parsley if desired.

6. Take a bite shot