Macaroni Soup with Bacon or Sausage - a Southern Breakfast Treat

This recipe was a family breakfast favorite that I was raised on. It is still a favorite with my own family and we have it at least once a week. I do not know the origin of this recipe. I believe it to be Southern but it possibly came from the Army or somewhere else in the world since my father was a career Army soldier. If anyone has ever heard of it before please let me know.

Add water to fill about 2/3 or more of a 2 quart pot

Add 1 teaspoon of salt and bring to a boil. Most pasta recipes call for more salt but this is what I have been taught to do and it always works.

Start frying some bacon or fresh ground sausage and finish it as you are cooking the elbows.

Add about 16 ounces or a little less of elbow macaroni and stir occasionally. Don't let them stick together.

When the elbows are just getting soft enough to eat but still firm (called "al dente" by the Italians) it is time to add the other ingredients.

Turn off heat and add a little less than 1/2 stick of real butter.

When the butter has almost melted add about 2/3 to 3/4 can of condensed milk and stir. You might need most of the can depending on how much soup you end up with.

Add several tablespoons of the bacon or sausage grease to the soup.

Put in bowls and add salt and pepper to taste. You can break up the bacon or sausage and add to the soup as you eat it or have it separate. This may not be the most healthy breakfast but is is one of the best you will ever have. It has been an instant hit to everyone I have served it to and they always came back for seconds.

The amount of ingredients do not have to be exact but keep them close. You have to keep an eye on it and make sure it does not boil over. Stirring it keeps it from bubbling over onto the stove. We have always had a favorite pot we call our macaroni pot that seems to be the right size for our family. It is kind of like a sacred family tradition and makes it seem that much more special.

Make sure you end up with enough water to make the soup after adding the milk. You can add more water if needed before it is done but it is important to use a large enough pot to make sure it can hold everything in the end. This may take a few times to get it just right. We just throw in the ingredients in the right order and do it mainly by intuition. If any of the "ronies" get loose it is because you didn't peel off their legs.