Mac and Cheese Soup

Directions

1. 1
   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.
2. 2
   Add the macaroni and cook as the label directs; drain.
3. 3
   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.
4. 4
   Bake until the bread is golden brown, about 7 minutes.
5. 5
   Mince the shallots, carrot and celery in a food processor.
6. 6
   Mist a saucepan with cooking spray.
7. 7
   Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes.
8. 8
   Add the flour and cook, stirring, 2 minutes.
9. 9
   Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes.
10. 10
    Remove from the heat.
11. 11
    Add the milk, cheeses and macaroni and stir until the cheeses melt.
12. 12
    Season with pepper.
13. 13
    Top the toasts with tomatoes; serve on the soup.
14. 14
    Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g
15. 15
    Photograph by Antonis Achilleos