Photo: Mac and Cheese Soup Recipe
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.
Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g
Photograph by Antonis Achilleos
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 35 reviews
By wwb601
on March 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I omitted the carrot and celery and added a drained can of rotel tomatoes. It was delicious!
By camohn
New Providence,PA
on February 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I really liked it. I made a couple small changes. Instead of putting the tomatoes on the bruchetta I diced them up and put them in the soup. Tomatoes taste great with mac and cheese. The bland thing: when I make my normal mac and cheese at home I always add 1/4 tsp of dry mustard powder to jazz it up so I treated this soup just like my mac n cheese: added the dry mustard powder. Since the base is chicken broth its important to start with good chicken broth as a base....I only use Knorr brand if using bullion. This time I had the Better Than Bullion Chicken Stock base on hand and used that. I usually have home made broth from a chicken carcass in the fridge....but am fresh out today! While there seem to be a lot of complaints about the lack of salt...for one there is plenty of sodium in the cheese. Plus I am always cutting back the salt in most recipes to make them more healthy. It is refreshing to see one that is NOT oversalted!!
By btirey
Bedford, IN
on January 12, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
as usual I like some texture so I left the veggies a bit chunky which changes the visual but I still had a great result. Used more than the recomended cheese but it only made to soup tastier.
Read all 35 reviews