During the first few weeks in January, many people are starting a journey to a "healthier me." I'm one of those. And I was thrilled to find in my new Food Network magazine a whole week's worth of light family dinner recipes!
One recipe I'm looking forward to trying and wanted to share with you is the Mac & Cheese Soup. Our almost-seven-year-old is a mac & cheese fanatic! So I'm sure he'll enjoy this twist on the traditional macaroni and cheese.
4 ounces elbow macaroni (1 cup)
2 plum tomatoes, sliced 1/2 inch thick
4 half-inch thick slices baquette
Freshly ground pepper
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
1. Position a rack in the upper third of the oven and preheat to 450*. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
2. 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. Bake until the bread is golden brown, about 7 minutes.
3. 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.
4. Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.
Per serving: Calories: 476; Fat: 20 g; Cholesterol: 64 mg; Sodium: 636 mg; Carbohydrates: 46 g; Fiber: 2 g; Protein: 27 g.
Let me know if you make this and like it! My son is going to Florida this week with this grandparents, so I won't be making it until he comes home. I'd love to hear how you liked it!!