Yield: 8

Mac and Cheese Soup...

Healthy Eggs Mac Soup 33

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

  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.