Tuesday, February 1, 2011

Macaroni and Cheese Soup.....YUM

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My husband bought me a Food Network Magazine from the store last weekend.  He had to make a run to fill a prescription for Taylor who has been sick with Bronchitis and Influenza B.  My poor baby.  I looked through the magazine and found a recipe for macaroni and cheese soup.  Yes, you heard me right, soup.  I love mac and cheese, so this recipe sounded right up my alley.  I have been wanting to make it all week, but just couldn't find the time.  Well today was the day.  It was everything I have been dreaming it would be for the past week.  Nice, light, cheesy and terrific.  I did not put the tomatoes on top the soup like the recipe says, I opted for a few crumbled bacon pieces I had left over from Trisha Yearwood's Cheese Dip.  I did make the toasted french bread.  Yummy !! This soup would be great at your Superbowl party.  Just throw in a slow cooker on low to keep warm. 


Macaroni and Cheese Soup

Ingredients:


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

Directions:

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.
ENJOY, We did !!

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