Mac and Cheese Soup

Ingredients

• 4.5 inch thick baguette 
• 1  carrots cut into 1-inch pieces
• 1 stalk celery cut into 1-inch pieces
• 1 cup elbow macaroni 
• 3.8 cups chicken broth fat-free low-sodium
• 0.3 cup flour all-purpose
• 4 servings kosher salt 
• 1.3 cups milk 2%
• 0.3 cup parmesan cheese grated
• 4 servings pepper freshly ground
• 2  plum tomatoes sliced
• 3  shallots 
• 1.5 cups cheddar cheese shredded

Equipment

• food processor
• baking sheet
• sauce pan
• oven

Directions

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. Mist a saucepan with cooking spray.
6. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
7. 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.
8. Remove from the heat.
9. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.
10. Photograph by Antonis Achilleos