Mac and Cheese Soup

By á-3031

From The Food Network magazine

Ingredients

• 4 oz elbow macaroni (1 cup)
• Cooking spray
• 1 carrott cut into 1" pieces
• 1 stalk cerery cut inot 1" pieces
• 1/4 cup flour
• 3 3/4 cups fat free chicken broth (or stock)
• 1 1/4 cups milk
• 6 oz shredded cheddar cheese (1 1/2 cups)
• 1/4 cup grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Mince carrot and celery and oniion if desired in a food processor. Mist a saucepan with cooking spray. Add vegetables and cook over medium heat until softened. Add the flour and cook, stirring til thicken. Add the broth gradually and bring to a boil. Cook, stirring until thickened, 6 to 7 minutes. Add the milk, cheeses and macaroni and stir to melt cheese.

I used butter to saute the vegetables, but they got a little burned. Next time cook slower. This was very good.