a bonus that all of my picky kiddos loved it too. I'm also loving my
my new camera and have been having so much fun taking cool pics
of food and kids. Don't you love the heart baguette with tomatoes
on top? Remember you eat with your eyes first!! Enjoy!
Mac and Cheese Soup
1 cup of elbow macaroni
2 tomatoes, sliced
4 baguette slices
salt and pepper
pinch of cayenne
1 carrot, cut into 1 inch pieces
1 celery stalk, cut into 1 inch pieces
1/4 cup all-purpose flour
3 3/4 cups chicken broth
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1) Position a rack in the upper third of the oven and preheat to
450 degrees. Bring a medium saucepan of salted water to a boil.
Add the macaroni and cook as directed on box.
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 bread is golden, about 7 minutes.
3) Mince the shallots, carrots and celery in a food processor. Place
butter in a saucepan and cook vegetables until tender. Add 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, spices and stir until cheeses are melted.
Season with salt and pepper. Top with toasts and tomatoes.
" Note, I doubled this recipe" Food Network.