Mac & Cheese Soup

Who doesn't love Mac & Cheese and this was so freaking easy! Recipe from Food Network with a few changes.

Ingredients

• Kosher salt
• 4 ounces elbow macaroni (1 cup)
• Cooking spray
• Freshly ground pepper
• 3 shallots (I used green onions)
• 1 carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1/4 cup all-purpose flour
• 3 3/4 cups fat-free low-sodium chicken broth
• 1 1/4 cups 2% milk
• 6 ounces shredded cheddar cheese (about 1 1/2 cups)
• 1/4 cup grated parmesan cheese

Directions

Cook macaroni as directed. Drain and set aside. (I had this cooking at the same time as the broth)

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.

Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper.

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

*This was REALLY yummy - it could use more of a "kick" though - some kind of spice, even just crushed red pepper, could really liven it up!
I served it with home-made chicken fingers and fruit.