Cheesey soup and noodles

Mac & Cheese soup

Made: March 4, 2011

Ingredients:

- Salt
- 4 oz elbow macaroni (about 1 cup)
- Cooking spray
- Ground Pepper
- 1 carrot, cut into 1-in pieces
- 1 stalk celery, cut into 1-in pieces
- 1/4 cup flour
- 3 3/4 cups chicken broth
- 1 1/4 cups milk
- 6 oz shredded cheddar cheese (about 1 1/2 cups)
- 1/4 cup grated Parmesan cheese

Directions:

- Bring a medium saucepan of salted water to a boil.
- Add the macaroni and cook as the label directs; drain. Set aside.
- Mince the shallpots, carrot and celery in a food processor.
- Mist a saucepan with cooking spray, add the vegetables and cook over medium heat until softened (4-5 min)
- Add the flour and cook, stirring - 2 min.
- Gradually stir in the broth and bring to a boil; cook, stirring until thickened (6-7 min). Remove from heat.
- Add the milk, cheese and macaroni and stir until the cheeses melt.
- Season with pepper.

I used both macaroni and shells as the pasta and I used Monetary-Jack cheese in addition to add an extra taste to it. I also just used a mandolin on level 1 thickness (very thin) to dice up the veggies instead; it added a nice texture against the creamy cheese & soft pasta :) But good reviews all around - minus that it was missing something but we couldn't really figure out what. :/

(Recipe from Food Network)