Mac and Cheese Soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 476, total fat 20 G., saturated fats 12 G., proteins 27 G., carbohydrates 46 G., fiber 2 G., cholesterol 84 mg, sodium 636 mg, sugar 0 G.
Calories 476, total fat 20 G., saturated fats 12 G., proteins 27 G., carbohydrates 46 G., fiber 2 G., cholesterol 84 mg, sodium 636 mg, sugar 0 G.
This cheese soup was inspired by the traditional American dish mac 'n' cheese, a delicious concoction of pasta drenched in a rich, cheesy sauce. Start with the sautéed vegetables, then gradually add the broth, milk, grated cheddar, Parmesan, and finally, the separately cooked pasta. Stir until the cheese is melted, and serve with crispy toast and baked tomato. This soup takes just half an hour to make, but it's incredibly satisfying.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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
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Recipes with similar ingredients: pasta, plum tomatoes, carrot, celery, cheddar cheese, Parmesan cheese, milk
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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.
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