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
*this recipe was adapted from Food Network Magazine, Jan/Feb 2011
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- Mac and Cheese Soup
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- Ingredients for Mac and Cheese Soup
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- Preheat oven to 450 degrees, place bagette slices and tomatoes on sprayed cookie sheet, season with salt and pepper, bake 7 minutes
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- In a small sauce pan, bring water to boil, add macaroni and cook according to package directions
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- Remove toasts and tomatoes when browned
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- In a blender and chunked veggies and mince
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- In a large sprayed stock pot, add minced veggies and cook until soft, aprrox 4-5 minutes
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- Add flour
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- Cook for 2 minutes more, stirring constantly
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- Ready to add broth
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- Add broth slowly, it will sputter
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- Cook for 6-7 minutes, stirring, until thick
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- Remove from heat, add milk
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- Add cheese and stir until melted (I had to warm mine up a little bit after adding cheese but becareful the cheese will easily stick to the bottom of the pan)
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- Add parmesan
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- Add macaroni and stir
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.
Yield: 8
Mac and Cheese Soup...
Ingredients
- Sea Salt
- 8 oz whole grain elbow noodles, 2 cups
- Cooking spray
- 8 plum tomatoes, halved
- 8 baguette slice, 1/2 inch thick
- Freshly ground pepper
- 6 green onions
- 2 carrots, cut into 2"chunks
- 2 stalks celery, cut into 2" chunks
- 1/2 C flour
- 7 1/2 C fat free chicken broth or 7 1/2 C water and 4tsp chicken soup base
- 2 1/2 C 1% milk
- 3 C shredded cheese
- 1/2 C grated parmesan cheese
Instructions
- 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.
- 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.
- 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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This was pretty tasty!