Recipe printed from Jenn's Food Journey, slightly adapted from the Food Network Magazine
1 cup (4oz) elbow macaroni
4 half inch thick slices baguette (I actually made 8 so we could have extras for dipping)
freshly ground black pepper
1 clove of garlic
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all purpose flour
3 1/2 cups fat free low sodium chicken broth
1 1/4 cups 2% milk (if you want a thicker soup, you can use heavy cream)
6 oz (1 1/2 cups) shredded cheddar cheese
1/4 cup grated parmesan cheese
Cherry tomatoes, cut in half (optional)
Preheat oven to 450 degrees (I actually just used my toaster oven for this). Bring a medium saucepan of water to a boil. Add the macaroni and cook per package instructions; drain and set aside.
Place the baguette slices on a baking sheet and season with salt and pepper. Place in oven and bake until the bread is golden brown, about 5-7 minutes. Remove from oven.
In a food processor, add the shallot, garlic, carrot, and celery. Process until minced. Mist a large saucepan with cooking spray or oil. Add the vegetables and cook over medium heat until softened; about 4-5 minutes. Add the flour and cook, stirring, 2 minutes. Slowly whisk in the chicken broth and bring to a boil; cook, stirring, until the soup thickens, about 6-7 minutes. Remove from the heat.
Add the milk and the cheeses, stirring until the cheese is melted and the soup is smooth. Add the macaroni and season with pepper. Top with a piece of the toast and two tomato halves. Enjoy!
(Nutritional info per serving -serves 4-: 476 calories; 20g Fat; 84mg sodium; 636mg carbohydrates; 27g protein)