Mac & Cheese Soup with Smoked Sausage

Everyone loves Mac & Cheese!  Soup and sausages make a classic even better!

Ingredients

—3 Links: Queen City Sausage, Smoked Sausage.  Quartered or sliced

—4 OZ Queen City Sausage Smoked Cottage Ham (Butt).  Sliced super thin

—2 Cups Sharp cheddar cheese. Shredded

—4 Cups Chicken broth

—1 Cup Pasta shells.  Uncooked

—1 Cup heavy whipping cream

—1/2 Cup Water

—1/2 Medium onion.  Chopped

—1/4 Cup Butter

—2 Celery sticks.  Chopped.  Optional

—2 Cloves Garlic.  Minced

—6 TBLS Flour

—1 TSP Worcestershire sauce

—1/4 TSP Salt

—Pepper

Directions

1. Using a large Dutch oven, medium-low heat, add the butter, onion, and celery.  Sauté for 4-5 minutes

2. Stir in the garlic and flour.  Cook for about 2 minutes

3. Follow package instructions and cook the pasta in a separate pot

4. Slowly add in the chicken broth, whisk to dissolve mixture

5. Stir in the cream, Worcestershire sauce, and salt.  Increase to high and bring to a boil

6. Stir in the pasta, then reduce the heat to simmer.  Cover with lid slightly ajar

7. Let the soup simmer for about 15 minutes, or until the pasta is softened.  Stir often to assure no sticking.  Add water if soup is too thick

8. Turn off stove.  Add the cheddar gradually.

9. Add the sausages and cottage ham.  Add pepper

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