Mac and Cheese Soup

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My family loved it. I used whole wheat pasta instead of regular and substitued Reggiano cheese instead of parmesan cheese. Next time I will skip the baguette and tomatoe. My son Thanked me for being a good cooker when eating this dish.

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Yuuuccckkkk. I really thought this was bad. The texture is peculiar and the taste bland. I was shocked that my kids ate it..... I'm not (it's not worthy of the calories and fat grams.

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I skipped the tomatoes & baguette portion of this recipe and just made the soup. It was heavy, but very yummy!

The recipe fails to mention that you need to pre-cook the noodles - I got to the part were you add the noodles and realized at that point they should have been cooked already - no biggie, just added to the cooking time. Also, I found I needed to add extra cheese to give it more of a 'cheese' flavor. My husband commented that the minced veggies gave it a different texture, but he still liked it. Looking forward to the leftovers tomorrow - I think this is one of those that tastes better on day 2!

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This soup was delicious! It was very filling and full of yummy flavors. The cheese probably makes all the difference so make sure it's a cheese you like. It did take longer than the amount of time they said, but I can be a slower cook. I would've liked more noodles, but that's my preference. Enjoy, it's a good one!

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The minced veggies gave the soup a funny texture so if I make this again I would puree them and cut the shallots in half.