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Location: Texas, United States

Sunday, January 16, 2011

Mac and Cheese Soup

Food Network Magazine. Martina begged me to make this for her, so I did. She and her brother both gobbled it up and asked for more. For adults, it might need something more--like hot sauce. :) Great kid recipe. I love tomatoes in my mac and cheese, but the toasted tomatoes with the baguettes didn't give it a better flavor for some reason. Might leave it out next time, or put in non-toated tomatoes.


* 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


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.

Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g

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