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!