Ingredients
6 strips 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 cloves garlic, chopped
1/4 cup flour (rice flour for gluten free)
2 cups chicken or vegetable broth
1 (~12 ounce) bottle/can 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 to taste
salt and pepper to taste
2 3/4 cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds
1 cup plus 2 tablespoons hot water (125°F to 130°F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Coarse salt
View the full recipe: Closet Cooking
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