January 12, 2011

mac & cheese soup.

in addition to helping you with the details of your fabulous soirees this year, i have also committed to trying new recipes and cooking at home more. earlier this week i tried this recipe from my latest food network magazine. it was delish! not exactly what i expected, but oh so yummy. the picture below is mine, but the recipe can be found on page 71 of the food network january/february 2011 magazine.

the recipe says it takes a total of 35 minutes to prepare and cook the soup ... and it was pretty accurate. i think it would have been right-on, but i don't have a food processor, so i had to mince my shallot, celery, and carrot the old fashioned way -- with a knife & cutting board!

we really enjoyed the recipe and even had leftovers. it's something i will definitely make agaion.

mac & cheese soup

kosher salt + 4 ounces elbow macaroni (1 cup) + cooking spray + 2 plum tomatoes, sliced 1/2-in thick + 4 1/2 inch-thick slices baguette + freshly ground pepper + 3 shallots + 1 carrot cut into 1-in 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 rack in the upper third of the oven and preheat to 450. bring a medium pan 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 & 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 heat.
  4. add the milk, cheeses, and macaroni and stir until the cheeses melt. season with pepper. top the toasts with tomato; serve on the soup.

my baguette, though fresh, had gone a little stale on me, so i drizzled evoo on the baguette & tomato slices while on the cooking sheet and then sprinkled a little garlic salt to all of it and popped it in the oven.

such a delicious new meal! and it's light.

bon appetit!

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