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Mac and Cheese Soup Recipe

Mac and Cheese Soup
Source: Food Network Kitchen

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
PREP TIME
15m
COOK TIME
20m
TOTAL TIME
35m
YIELD
4 servings

Instructions

  • 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.

Side Dishes

A recipe from Food Network Kitchen

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