Beer Mac N Cheese Soup - cooking recipe

Ingredients

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

Preparation

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.
Add the onion, carrot, celery and jalapeno and cook until tender, about 10-15 minutes.
Add the garlic and cook until fragrant, about a minute.
Mix in the flour and let it cook for 2-3 minutes.
Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
Add the cream, mustard, worcestershire sauce and cheese and cook until the cheese has melted without bringing it back to a boil.
Season with cayenne, salt and pepper to taste.