Mac N Cheese Soup

Mac n cheese soup might be my ultimate comfort food. I came up with this recipe while experimenting with cheese soups (Guinness and Irish cheddar, yum! but I digress) last year and it is always a hit with kids and adults alike. Plus it does't pack as many calories and fat as it's lighter in cheese and pasta than the regular mac n cheese, and I sneak in some pureed vegetables too.

Ingredients:

• 2 tablespoons butter
• 4 cups mirapoix
• 1/4 cup flour
• salt
• 4 cups chicken stock
• 2 cups low fat milk
• 8 oz shredded sharp cheddar cheese (or whatever kind of cheese you want)
• 1/2 lb elbow macaroni, cooked

1. In soup pot, melt butter and sautee mirepoix until tender. 
2. Stir in flour and cook, stirring frequently, for 5 minutes over medium heat.
3. Add in chicken stock and (increase heat) bring to a low simmer. Soup should begin to thicken. Keep at a low simmer, uncovered, for 10 minutes. 
4. Remove from heat and add in milk and cheese. Puree with immersion blender. Season to taste.
5. Stir in macaroni and serve.