Beer Cheese and Macaroni Soup

This creamy, cheesy beer soup with bacon and veggies is just what is needed on a cold night!

I am a person who does not enjoy beer as a beverage. Not in the slightest. I've tried many different kinds, but it's really just not my thing. I, however, do enjoy beer in soups and stews and savory dishes. I'm actually going to be using beer in a dessert recipe later in the year and I'm curious to see how I'll like that. Beer cheese is one of those things that I can't explain why I like. It tastes like beer. I don't like beer. But I like beer cheese. I knew this recipe would be such a quintessential cold weather kind of food. I think of it as a really good fall dish, but I also think it isn't limited to just fall :)

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What you need:

• 4 slices bacon, chopped
• 1/2 cup diced yellow onion
• 1 cup frozen peas and corn
• 1/4 cup all-purpose flour
• 1 container (32 oz.) vegetable or chicken broth
• 1 cup half and half
• 1 can (12 oz.) pilsner beer
• 1 1/2 cup dry macaroni 
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded white cheddar cheese
• Croutons for serving

Directions:

1. In a large stock pot, cook bacon over medium heat until crisp. Remove to a paper towel-lined plate.
2. Add onion and cook for 3 to 4 minutes.
3. Add peas and carrots and stir.
4. Sprinkle flour over the top. Slowly whisk in broth until combined.
5. Add half and half while whisking. Then stir in beer and macaroni.
6. Cook until macaroni is al dente then season with salt and pepper.
7. Add shredded cheddar and whisk until cheese has melted and soup is smooth.
8. Serve topped with bacon and croutons

Recipe from Lemons for Lulu

I have found that a lot of foods I don't typically like make really good soups. That is the case with this Chicken Pot Pie Noodle Soup. So yummy! I personally have yet to make beer cheese dip yet, but I have had this recipe for Irresistible Beer Cheese Dip from Whatcha Making Now saved for over 5 years now. Maybe I should get around to making it!