Mac & Cheese Soup

I look forward to each month when my new Food Network Magazine arrives! I skim it right away and see if anything jumps out at me, and sure enough this recipe for Mac and Cheese Soup did just that.

What You Need:
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

The Steps:
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.

The Verdict:

This was just OK. It wasn't bad and I enjoyed it, but to be honest, I would just rather have the real deal! I would want to add maybe some mustard powder or season salt if I make this again, since I felt like it was a little bland. But if you're looking for something a little lighter and easier on the waistline, then this is your dish!

Apple, Cheddar & Bacon Monte Cristos

Every time I watch the Shrek 2 with the boys and the Fairy Godmother yells into the intercom for a Monte Cristo, I have wanted to try them. I never think of it when I am trying to come up with dinner ideas. As I was skimming the December issue of my Every Day With Rachael Ray, I came across this version with Apple, Cheddar and Bacon, a traditional Monte Cristo is ham, turkey and swiss. I knew that the bacon would go over well with the Doc and making this for dinner, meant that I got to try out my new Cuisinart 5 in 1 Griddler! Plus, who doesn't LOVE breakfast for dinner!!

What You Need:
12 slices good-quality bacon (I used applewood smoked bacon!)
8 slices good-quality peasant or round-loaf french bread
1/2 to 3/4 pound extra-sharp white cheddar cheese
2 golden delicious or gala apples, cored and very thinly sliced
3 large eggs
1/2 cup whole milk or half-and-half
A little freshly grated nutmeg
Butter, for greasing
Warm maple syrup, for drizzling

The Steps:
Bake the bacon on a broiler pan or a rack set over a baking sheet at 375° until just crisp, about 20 minutes.

Arrange 4 slices of bread with some cheese and the apples on top.

Beat the eggs with the milk (or half-and-half) and a little nutmeg. Heat a large griddle pan over medium heat. When ready, arrange 3 slices of bacon on each sandwich and top with a little more cheese and 4 more slices of bread. Coat each sandwich in the egg batter. Grease the griddle with butter and griddle the sandwiches until deep golden on each side and the cheese has melted.



Halve the sandwiches and drizzle with a little warm syrup. (I omitted this step!)

The Verdict:
These were so good! I would definitely make them again especially on a night when I don't feel much like cooking but didn't want to have to do take out! This is something that can be easily made with any cheese and or lunch meat. It was like eating a french toast sandwich! The applewood smoked bacon made this dish though. I served it with hash browns that I made by sautéing some thinly sliced onion in some butter and then adding some defrosted frozen shredded potatoes.