Does this mac and cheese make my ass look fat?

I hung out with my friend Amy on Tuesday and we made the following mac and cheese. I've been messing around with different versions trying to get the perfect mixture of the classic mac and cheese taste and a little more flavor. I think this ones does it...it uses a lot of typically Italian ingredients (herbs, pancetta, fontina, parmesean) which gives the dish great flavor and texture. Of course...the cheese alone for this recipe costs like $25-30, so feel free to substitute in other less expensive kinds. Also, you can substitute bacon or lardons for the pancetta. This recipe is FULL of fat, so don't make it unless you are prepared to actually feel your ass getting bigger while you are eating...with that said, I think it's totally worth it. ENJOY!!!!!!!!!!!!!

Italian Mac and Cheese

Ingredients:

1 Medium shallot, diced
1 Stick of unsalted butter
16 Oz. small elbow macaroni
3 C whole milk
16 oz grated cheese (fontina, gruyere, and sharp cheddar)
1/4 C Parmigiano-Reggiano
1/4 C all purpose flour
1/2 Tsp fresh chopped rosemary
1/2 Tsp fresh thyme
1/4 Lb pancetta, diced
Olive oil
S&P

- Preheat the oven to 400.
- Bring a large pot of water to a boil. Add salt and cook macaroni for 8 minutes.
- Heat a few teaspoons of olive oil over medium heat in a large pot. Add diced pancetta and shallots to the pot. When the pancetta has browned add the stick of butter.
- Add the flour, mix around and allow the mixture to cook for 1-2 minutes. Turn the heat down to medium low.
- Whisk in milk and herbs and slowly continue to whisk, allowing the milk to come to a low boil. The mixture should become thick enough to coat a wooden spoon.
- Add grated cheese and stir mixture until the cheese is melted. Add salt and pepper to taste.
- Add cooked macaroni to the cheese sauce and mix.
- Pour mix into a 9X13 glass baking dish. Sprinkle the top with Parmigiano-Reggiano and bake uncovered for 20-25 minutes or until the top is golden brown.

Soup Soup Soup

I am a big fan of soup. I love all types...hearty, brothy, creamy, cold. Lately I've noticed how ridiculously overpriced pre-made soup is. Yes, the canned stuff is still cheap, but have you been to Whole Foods lately and seen what they charge in the prepared foods section? Even in the Pentagon Cafeteria (which is like high school food) a cup of soup is $2.99. I just think it's ridiculous, especially when soup is one of the more economical foods you can prepare at home. Plus so many restaurant and grocery store soups are full of chemicals that take away from the flavor of the ingredients. The bottom line is that even if you don't cook, making a huge batch of a soup you like will definitely be worth the trouble and cost. Plus, most soups also freeze well, so you can make a big batch then save some for a rainy day.

SIDEBAR: Writing this post reminds me that my friend Kate HATES soup, which I think is bizarre. She also hates Chinese food and anything blue (blue raspberry, blueberries etc). Yes, I make fun of her for these things.

Anyway, last week there were a few chilly days, so I decided to make a spicy and hearty potato kale soup. I also made a vegan version.

Spicy Sausage, Potato and Kale Soup

Need: 1 large pot

Ingredients:
1 LB Hot Italian Sausage
1 Medium Onion
1/4 C chopped celery
1/4 C chopped carrots
1 Bunch of kale
2 Quarts vegetable or chicken stock
2 Medium potatoes
Olive Oil
1/2-1 Tsp crushed red pepper
1/2 Tsp Italian seasonings
1 Bay leaves

1. Heat 2 tablespoons of oil over medium heat
2. Add in chopped onion, celery, and carrots
3. Dice potato and add to the pot. Add salt and pepper.
4. Add sausage and break up with a wooden spoon. If the sausage comes in links, remove the casing and then add into the pot.
5. Add crushed red pepper and allow mixture to cook until sausage and potatoes are browned.
6. Remove the thick part of the stem from the leaves and chop greens until they are bit sized.
7. Add a cup of the broth into the pot and begin adding kale in small bunches. The kale will cook down considerably.
8. When the kale has cooked down, add the remaining broth, Italian seasonings (usually a mixture of rosemary, thyme, oregano etc), and a bay leaf.
9. Allow the soup to come to a boil then reduce heat and let simmer for 20 minutes or until the vegetables are soft.

* Healthier Alternative: Use Hot Italian Turkey Sausage
* Vegan Alternative: Omit the sausage and add a can of cannellini beans at step 8.

So, not everyone has to love soup as much as I do, but I highly recommend giving it a try. You can play around with your soups too. For example, you could add orzo pasta or a can of tomatoes to change things up a bit with the soup above. Anyway, happy soup making to all 2 or 3 of you out there who may or may not ever read this blog!