Mac and Cheese Soup Recipe

Place the chopped bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned 5 to 8 minutes. Drain the bacon on a paper towel-lined plate. Reserve 1 teaspoon of the bacon drippings.

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in the macaroni and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 8 minutes. Drain well in a colander set in the sink.

Heat reserved bacon drippings in a large saucepan over medium heat and cook the onion until translucent about 5 minutes; stir in the garlic and cook until the garlic is softened about 2 more minutes. Mix in bacon bits chicken broth cheese sauce chicken bouillon granules ground red chili pepper black pepper crushed red pepper flakes and cooked macaroni. Bring to a boil and reduce heat to a simmer; cook stirring occasionally until the flavors have blended about 5 minutes.