Mac and Cheese Soup

Wednesday , 5, February 2014 Leave a comment

Mac and Cheese Soup

Mac and Cheese is a cold weather favorite…

How about a steamy bowl of Mac and Cheese Soup?!  YUM!!!


  • 1 cup..more or less..cooked Elbow Macaroni
  • 3 Shallots…minced
  • 1 Carrot…minced
  • 1 stalk Celery…minced
  • 1/4 cup Flour
  • 3 3/4 cups reduced sodium Chicken Broth
  • 1 1/4 cups 2% Milk
  • 1 1/2 cups (6 oz.) Shredded Cheddar Cheese
  • 1/4 cup grated Parmesan Cheese
  • 2 Plum Tomatoes…cut in half
  • 4 slices Baguette…1/2 in each
  • Kosher Salt & Black Pepper to taste
  • Cooking Spray


  • Heat oven to 450 degrees
  • Spray baking sheet lightly with Cooking Spray
  • Arrange Tomato halves and Baguette slices in a single layer on baking sheet
  • Season with Salt & Pepper…bake about 7 mins. until Baguettes are golden brown
  • Spary a medium sauce pan slightly with Cooking Spray…heat pan over medium high heat
  • Mince Carrot..Shallots…Celery together in a Food Processor…add to heated saucepan
  • Cook veggies until softened…about 4-6 mins.
  • Add in Flour and stir for 2 mins.
  • Slowly stir in Broth…bring to a boil.
  • Cook..stirring until thickened…6-8 mins. Remove pan from heat.
  • Stir in Milk…Cheeses…and Elbow Macaroni
  • Continue stirring until Cheeses are melted..season with Salt & Pepper to taste.
  • Put 2 Tomato halves on each Baguette slice…serve on top of each bowl of soup.

Recipe courtesy of Food Network

Mac and Cheese Soup


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