Mac and Cheese Soup
Mac and Cheese Soup might be just the main course you are searching for. This recipe serves 4. One serving contains 444 calories, 23g of protein, and 19g of fat. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 35 minutes. If you have flour, kosher salt, elbow macaroni, and a few other ingredients on hand, you can make it. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.
Instructions
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 as the label directs; drain.
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.
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.
Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.
Photograph by Antonis Achilleos