- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup cooked and crumbled bacon
- In a large saucepan, melt butter over medium heat. Add onion and cook until tender.
- Stir in flour until blended. Gradually stir in chicken broth, milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add macaroni; reduce heat to low. Cover and simmer for 12-15 minutes or until macaroni is tender.
- Stir in cheese and bacon; heat through.
- Serve hot.
soup
macaroni soup
bacon soup
cheese soup