Sunday, October 16, 2016

Italian Mac & Cheese Soup

Cooler temperatures bring the need for comforting soups, stews & chili.  I saw mac & cheese soup recipes popping up and thought I'd like to try it but using some of my favorite Italian cheeses.  I added in a shredded carrot just to add a vegetable in there and it adds a lovely color.



Italian Mac & Cheese Soup

1 cup elbow macaroni, cooked and drained
3 tbsp butter
3 tbsp flour
3 cups organic chicken stock
1 carrot, peeled and shredded
2 cups milk
8 oz Italian 5 cheese mix
4 oz Fontina cheese
1/2 tsp garlic powder
Salt and freshly ground pepper to taste
Cooked pancetta for topping

Melt 3 tbsp butter and stir in flour.  Gradually add in chicken stock, stirring frequently.  Add in the shredded carrot and cook for 20 minutes.  Stir in the cheese and milk.  Stir until completely melted.  Add in garlic powder, salt and pepper.