Beer Mac N Cheese Soup

• 6 slices bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 jalapeno pepper, diced
• 2 garlic cloves, chopped
• 1/4 cup flour (rice flour for gluten free)
• 2 2 cups chicken stock or 2 cups vegetable broth
• beer (gluten free for gluten free)
• 1 pinch nutmeg
• 1 cup elbow macaroni
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 3 cups cheddar cheese, shredded
• cayenne
• salt and pepper

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Mix in the flour and let it cook for 2-3 minutes.
5. Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
6. Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
7. Season with cayenne, salt and pepper to taste.

bacon, onion, carrots, stalks celery, pepper, garlic, flour, chicken stock, nutmeg, elbow macaroni, heavy cream, mustard, worcestershire sauce, cheddar cheese, cayenne, salt

Taken from www.food.com/recipe/beer-mac-n-cheese-soup-499490 (may not work)