Mac and Cheese Soup

That's right....Mac and Cheese soup.... you did not read that wrong.  Everything you love about mac and cheese but a little bit healthier and much more runnier!!  lol

Seriously, the rave about this in my Food Network Magazine was that it was like half the fat of regular mac and cheese.  That can't be bad and you know it!!!

Now, I would have liked my soup to be a little thicker, but had it been much thicker, it would have truly been just mac and cheese, so I dare not change a thing on this recipe.  The flavors were fantastic, though you do need to get a halfway decent cheddar cheese to get that...no using "no name brand" cheese.  Splurge a little and go for the good stuff.  It will truly make a difference in this.

Now there are a lot of things I thought about adding to this soup... like chipotles or regular jalapenos, or even a little chicken... but I stuck with the recipe that I was going off of, just to make sure that I could make the soup properly.  Next time... and there will be a next time...I will add the more exciting ingredients to it to help kick it up and make it that much better!

If you are a mac and cheese fan...this soup is a must try!!

Mac and Cheese Soup
Slightly adapted from the Food Network Magazine
Printable Recipe 
Ingredients:
1 cup (4oz) elbow macaroni
4 half inch thick slices baguette (I actually made 8 so we could have extras for dipping)
freshly ground black pepper
1 shallot
1 clove of garlic
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all purpose flour
3 1/2 cups fat free low sodium chicken broth
1 1/4 cups 2% milk (if you want a thicker soup, you can use heavy cream)
6 oz (1 1/2 cups) shredded cheddar cheese
1/4 cup grated parmesan cheese
Cherry tomatoes, cut in half (optional)

Directions:
Preheat oven to 450 degrees (I actually just used my toaster oven for this).  Bring a medium saucepan of water to a boil.  Add the macaroni and cook per package instructions; drain and set aside.

Place the baguette slices on a baking sheet and season with salt and pepper.  Place in oven and bake until the bread is golden brown, about 5-7 minutes.  Remove from oven.

In a food processor, add the shallot, garlic, carrot, and celery.  Process until minced.  Mist a large saucepan with cooking spray or oil.  Add the vegetables and cook over medium heat until softened; about 4-5 minutes.  Add the flour and cook, stirring, 2 minutes.  Slowly whisk in the chicken broth and bring to a boil; cook, stirring, until the soup thickens, about 6-7 minutes.  Remove from the heat.

Add the milk and the cheeses, stirring until the cheese is melted and the soup is smooth.  Add the macaroni and season with pepper.  Top with a piece of the toast and two tomato halves.  Enjoy!

(Nutritional info per serving -serves 4-:  476 calories; 20g Fat; 84mg sodium; 636mg carbohydrates; 27g protein)

One Year Ago:  Hamburger Buddy