Name: Mac and Cheese Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 4 ounces elbow macaroni (1 cup); Cooking spray; 2 plum tomatoes, sliced 1/2 inch thick; 4 1/2-inch-thick slices baguette; Freshly ground pepper; 3 shallots; 1 carrot, cut into 1-inch pieces; 1 stalk celery, cut into 1-inch pieces; 1/4 cup all-purpose flour; 3 3/4 cups fat-free low-sodium chicken broth; 1 1/4 cups 2% milk; 6 ounces shredded cheddar cheese (about 1 1/2 cups); 1/4 cup grated parmesan cheese

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.