Mac and Cheese Soup

Can I just tell you how much I loved this soup....LOVE. It was also

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

cooking spray

2 tomatoes, sliced

4 baguette slices

salt and pepper

pinch of cayenne

3 shallots

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.