Thursday, March 24, 2011

Mac and Cheese Soup

This has to be the best mac and cheese ever! It's one of my mom and dads favorite!  It's supposed to be less fat, but I'm not convinced it is.  Anyway, it's a favorite around my house.  Hope you like it!

Ingredients:

serves 4


  • Kosher salt

  • 4 ounces elbow macaroni (1 cup)

  • Cooking spray

  • 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


We have made it without carrots and celery and its just as delicious! We also use onions instead of shallots.

Directions:

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. Add the macaroni and cook as the label directs; drain.

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper.

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