Mac & Cheese Soup

By: Tina
Region: Northeast
Soup Group: Cream-Based
Competing Against: Yankee White Bean

Servings: 4-6
Prep Time: 30 min
Cook Time: 45 min


  • Kosher salt - 1 tsp
  • Elbow Macaroni - 2 cup(s)
  • Cooking spray - 1 tbsp
  • Plum tomatoes sliced 1/2 in thick - 2 cup(s)
  • Shallots - 3 oz(s)
  • Carrot - 2 cup(s)
  • Celery stalks - 1 cup(s)
  • All purpose flour - 1/4 cup(s)
  • Veggie broth - 4 cup(s)
  • Milk of your choice - 1 1/4 cup(s)
  • Sharp Cheddar - 2 cup(s)
  • Grated Parmesan - 1/4 cup(s)
  • Baguette - 1 loaf.

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 until tender; drain.
Mist a baking sheet with cooking spray or olive oil and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 5-7 minutes.
Chop the shallots, carrot and celery in a food processor finely. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 or 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. Top the toasts with tomatoes; serve on the soup.

Posted February 10th, 2013