Mac and Cheese Soup

One of my FAVORITE food as a kid (besides cereal) was Mac and Cheese so when I ran across this Mac and Cheese Soup in the Food Network Magazine at the orthodontists office the other day, I totally had to giver a try!!

My son just got braces so I’m going to have a lot of magazine time in my future : )  My whole family liked this soup, it’s definitely a lot healthier than other mac and cheese recipes I’ve seen… I like using whole grain noodles, I love the veggies  hidden in there, HEY, and no additional oil or butter for the rue, too : D

mac and cheese Soup

Mac and Cheese Soup

 

 

*this recipe was adapted from Food Network Magazine, Jan/Feb 2011

 

Mac and Cheese Soup definitely has  a more grown up taste than the boxed variety (which I truly can’t stand anymore at all)!!  You’ll love this healthier version that’ll remind you a bit of childhood.

 

5.0 from 1 reviews
Mac and Cheese Soup...
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • Sea Salt
  • 8 oz whole grain elbow noodles, 2 cups
  • Cooking spray
  • 8 plum tomatoes, halved
  • 8 baguette slice, ½ inch thick
  • Freshly ground pepper
  • 6 green onions
  • 2 carrots, cut into 2"chunks
  • 2 stalks celery, cut into 2" chunks
  • ½ C flour
  • 7½ C fat free chicken broth or 7½ C water and 4tsp chicken soup base
  • 2½ C 1% milk
  • 3 C shredded cheese
  • ½ C grated parmesan cheese
Instructions
  1. Position a rack in the top third of the oven and preheat to 450 degrees. Bring a medium sauce pan of salted water to boil. Add the macaroni and cook as the label directs; drain.
  2. Mist a baking sheet with cooking spray and arrange baguette slices and tomatoes halves in a single layer. Season with salt and pepper. Bake until bread is browned approx 7 minutes.
  3. Mince the vegetables in a food processor. Mist a stock pot with cooking spray. Add the veggies and cook over medium high heat until softened, 4-5 minutes, stirring occasionally. Add the flour and cook 2 minutes more, stirring constantly. Gradually add the chicken broth, bringing to a boil; cook, stirring, until thickened, 6-7 minutes. Remove from heat. Add the milk, cheeses, and macaroni, stir until the cheeses melt. Season with salt and pepper to taste. Top with toasts and tomatoes, serve on soup.

 

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