Cook bacon in large saucepan over medium heat until crisp. Use a slotted spoon to transfer bacon to paper towel-lined plate; set aside. Pour off all but 2 tablespoons of drippings from saucepan. Cook onion in drippings, stirring occasionally, until tender, 4 to 5 minutes. Add flour and cayenne pepper, cook and stir 1 minute. Stir in milk and broth. Bring to a boil over high heat, stirring occasionally. Reduce heat, simmer 5 minutes, stirring occasionally. Remove from heat, stir in 1-1/2 cups cheese until melted. Ladle into bowls, top with reserved bacon and remaining cheese.
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