Description
This soup turns traditional mac and cheese calories in half!
|
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees. Bring a medium pan 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, 4-5 minutes. Add the flour and cook, stirring about 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6-7 minutes. Remove from heat. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with salt and pepper. Top the toasts with the tomatoes; serve on top of the soup. 4 Servings.
|
|
 |
Ingredients
 Salt
1 cup (4 oz.) uncooked elbow macaroni
2 plum tomatoes
4 1/2 inch-thick slices baguette
Pepper
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup flour
3 3/4 cups fat-free chicken broth
1 1/4 cups 2% milk
1 1/2 cups shredded cheddar cheese
1/4 cup parmesan cheese
|
|