6 slices bacon
4 lb red potatoes, peeled if desired, quartered
2 cups finely shredded Colby-Monterey Jack cheese (8 oz)
1/2 cup thinly sliced green onions, if desired
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups uncooked elbow macaroni
1 to 2 cups half-and-half or milk
BACON MAC ’N’ CHEESE SOUP
- In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels; reserve drippings.
- Meanwhile, place potatoes in 4-quart saucepan or stockpot; add enough water to cover. Heat to boiling. Cover; cook 20 minutes or until tender.
- Drain potatoes, reserving cooking liquid. Return potatoes to pan; mash. Stir in 5 cups of the cooking liquid. Add cheese, onions, salt, garlic powder, pepper and 2 to 4 tablespoons reserved bacon drippings; mix well. Heat to boiling; reduce heat. Cover; simmer 15 minutes. Stir in macaroni. Heat to boiling; reduce heat. Cover; simmer 12 to 15 minutes or until macaroni is tender.
- Stir in half-and-half; cook over low heat until hot, stirring frequently. Crumble bacon; stir into soup.