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Mac 'n' cheese soup with lemon pangrattato
Mac 'n' cheese soup with lemon pangrattato
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Creamy mac 'n' cheese soup topped with zesty lemon breadcrumbs for added crunch.
Ingredients:
  • 250g dried wholemeal penne
  • 1 head broccoli, cut into small florets
  • 50g butter
  • 1 brown onion, finely chopped
  • 2 tsp fresh thyme leaves, plus extra, to serve
  • 40.00 ml plain flour
  • 750ml (3 cups) milk
  • 500ml (2 cups) Chicken Style Liquid Stock (see notes)
  • 150g (about 1) potato, scrubbed, cut into 1cm pieces
  • 2 zucchini, cut into 2cm pieces
  • 40g (1/2 cup) finely grated parmesan, plus extra, to serve (optional)
  • 2.50 gm ground nutmeg
  • Extra virgin olive oil, to drizzle (optional)
  • 36.40 gm extra virgin olive oil
  • 30g thinly sliced prosciutto (optional)
  • 70g (1 cup) torn day-old sourdough bread
  • 2 tsp finely grated lemon rind
Instructions:
  • Cook the pasta in a large pot of salted boiling water for 8 minutes until almost al dente. Add broccoli for the last 2 minutes of cooking. Drain.
  • Melt butter in a large saucepan over medium heat until foamy. Add onion, garlic, and thyme, cook for 4-5 minutes until softened. Stir in flour and cook for 1 minute. Remove from heat, gradually whisk in milk and stock until smooth. Return to heat, bring to a boil, add potato and zucchini. Cook for 5 minutes until tender, then blend with a stick blender until smooth.
  • Simmer over medium heat, then add the broccoli and pasta, cooking for 2-3 minutes until warmed. Stir in the parmesan and nutmeg, then season to taste.
  • Heat oil in a large frying pan over medium heat. Sauté prosciutto, if using, until browned, about 2-3 minutes. Add bread and cook until crisp, stirring occasionally for 1-2 minutes. Remove from heat and mix in lemon rind.
  • Sprinkle soup with pangrattato, fresh thyme, and grated Parmesan, then drizzle with oil to your liking.

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