Tuesday, November 22, 2011

mac & cheese soup

Total Time: 35 min Prep 15 min Cook 20 min Yield: 4 servings Level: Easy

Kosher salt
4 ounces elbow macaroni (1 cup of any high-surface area pasta)
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

* Jami's notes: I skipped the whole bread and tomatoes portion.  I figured we were having enough starch with the noodles and Brad and I aren't whole tomato fans.  I used onion flake and scallions due to no shallots in the pantry.  I used finely chopped broccoli in lieu of the celery.  I also shredded the carrot for a softer texture.

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