Pizza Mac & Cheese

Pizza Mac & Cheese

Ingredients:

16 oz. Elbow noodles

1/2 cup butter

1/2 cup flour

2 cups milk may need more to thin out cheese sauce

4 oz. Velveeta cheese

1 cup shredded mozzarella cheese

1 cup sharp cheddar cheese

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. pepper

1/2 cup chopped pepperoni

1/4 cup bread crumbs


Directions:

Cook elbow noodles as directed on package.

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add milk and stir until all lumps have dissolved. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in cheeses, salt, and pepper until cheeses have melted and sauce is smooth.

Drain macaroni and add to sauce and mix well. Stir in chopped pepperoni. Transfer to a greased 3-quart baking dish.

Bake, uncovered, at 350 degrees for 30 minutes or until bubbly. Remove from oven and sprinkle breadcrumbs over top. Return to oven for another 10 minutes.

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Ingredients:

½ cup butter

2 heaping Tbsp. minced garlic

½ cup flour

3 cups half and half

2½ Tbsp. chicken base

2 (28 oz.) cans diced tomatoes

1 cup tomato puree

⅓ cup sugar

2½ Tbsp. dried basil, about ½ cup fresh basil leaves and chop

½ tsp. pepper, more if needed

½ tsp. salt, more if needed

milk if needed to thin to desired consistency


Directions:

Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.

Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.

Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency