Mac and Cheese Soup

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• 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

1. 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.
2. Add the macaroni and cook as the label directs; drain.
3. 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.
4. Bake until the bread is golden brown, about 7 minutes.
5. Mince the shallots, carrot and celery in a food processor.
6. Mist a saucepan with cooking spray.
7. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
8. Add the flour and cook, stirring, 2 minutes.
9. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes.
10. Remove from the heat.
11. Add the milk, cheeses and macaroni and stir until the cheeses melt.
12. Season with pepper.
13. Top the toasts with tomatoes; serve on the soup.
14. 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
15. Photograph by Antonis Achilleos

kosher salt, elbow macaroni, cooking spray, tomatoes, baguette, freshly ground pepper, shallots, carrot, celery, allpurpose, chicken broth, milk, cheddar cheese, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mac-and-cheese-soup-recipe.html (may not work)