I like the sound of this soup!

Just got the September issue of Men's Journal magazine in the mail, and I found a recipe therein that I cannot freakin' wait to try.

As soon as I get over the terrible cold with which I'm now suffering - that is, when I can taste stuff again - I'm gonna make a big pot o' this:

Mac and Cheese Soup

Ingredients

10 slices thick-cut bacon, cut in quarters
1 medium onion, chopped
2 cloves garlic, crushed
1/4 cup all-purpose flour
14-ounce can low-sodium chicken broth
3 cups milk
1 tbsp chili powder
1 tsp black pepper
1 tsp dry mustard
4 cups shredded sharp cheddar cheese
1 1/2 cups elbow macaroni, cooked
Chopped fresh parsley, for garnish

Directions

In a Dutch over medium heat, cook bacon until crisp, then remove. Add onion and cook for five minutes, stirring occasionally. Add garlic and continue cooking until onion is soft and slightly browned.

Mix in flour and cook for two minutes. Add broth and bring to a simmer, stirring often.

Add milk, chili powder, pepper, and mustard; cook for three minutes. Add cheese and bacon, cooking and stirring until well blended, about four minutes.

Add macaroni and return to a simmer. Sprinkle with parsley and serve.