Mac and Cheese Soup

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.
  4. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.