Round Two Meal- Harvest Mac & Cheese

I had a ton of leftover soup soup from Monday's post. I definitely loved the soup, but I wanted to find a way to use some of it in a new way. Since I have already made Butternut Squash Mac & Cheese before I switched things up a bit this time and used differet cheese and some yummy toppings! Enjoy!

Ingredients:

4 cups of leftover soup

1/2 cup of whole milk

1 tsp. salt

1 tsp. garlic powder

3 sprigs of thyme

1/2 cup Parmesan cheese

2 cups of shredded extra sharp white cheddar

1/4 cup diced pancetta cooked until crispy

1/2 cup crispy fried onions

1lb. Rigatoni 

Directions:

Prepare pasta according to package -2 minutes. It will continue to cook as it bakes and you don't want mushy pasta. In a sauce pan over medium heat add leftover soup, milk, salt, garlic, thyme and Parmesan. Stir until Parmesan melts. Add drained cooked pasta to squash mixture, stir and transfer to a greased baking dish. Top with sharp cheddar. Bake in 350 degree oven for 20 minutes. After 20 minutes turn oven to broil, remove when golden brown. Allow to cool for about 20 minutes. Serve in bowls and top with pancetta and crispy onions.