Mac and Cheese Soup

Ingredients:

• 110 g of pasta (1 cup)
• 2 plum tomatoes, sliced ​​into 1cm thick rounds.
• 4 slices of baguette, 1 cm thick.
• 3 shallots
• 1 carrot, cut into 2cm pieces.
• 1 stalk celery, cut into 2cm pieces.
• 1/4 cup premium flour
• 3 and 3/4 cups low-fat, low-salt chicken broth
• 1 and 1/4 cups milk with 2% fat content
• 170 g grated cheddar (about 1.5 cups)
• 1/4 tbsp. grated parmesan

Preparation:

1. Position a rack in the upper third of the oven and preheat to 230°C (430°F). Bring a medium saucepan of salted water to a boil. Add the pasta and cook according to package directions; drain.
2. Spray a baking sheet with cooking spray and arrange the tomato and baguette slices in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
3. In a food processor, puree the shallots, carrots, and celery. Spray the pan with cooking spray. Add the vegetables and cook over medium heat until softened, 4-5 minutes. Add the flour and cook, stirring, for 2 minutes. Gradually pour in the broth and bring to a simmer; cook, stirring, until thickened, 6-7 minutes. Remove from heat.
4. Add milk, cheese, and pasta and stir until all the cheese has melted. Season with pepper to taste. Place tomato slices on toast; serve with soup.