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.
Mac and Cheese Soup…
Author: Ruthie
Recipe type: Soup
Prep time:
Cook time:
Total time:
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
- 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.
This was pretty tasty!