Mac and Cheese Soup

By 12_34

Ingredients

• Kosher salt
• 4 oz. elbow macaroni ( 1 cuo)
• Cooking spray
• 2 plum tomatoes, sliced 1/2 " thick
• 4 (1/2 ")thick slices baguette
• freshly ground pepper
• 3 shallots
• 1 carrot, cut into 1" pieces
• 1 stalk celery, cut into 1" pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 oz. shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Details

Preparation time 35mins
Cooking time 35mins

Preparation

Step 1

l. Position a rack in the upper third of the oven and preheat to 450 degrees. Bring a medium saucepan os salted water to a boil. Add the macaroni and cook as the label directs; drain.

2. Mist a baking sheet with cookig spray and arrange the tomato and baguette slices on it iin 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 med-high heat until softened, 4-5 minutes. Add the flour and cook, stirring, until thickened, 6-7 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.