Skinny Mac and Cheese Main Course Soup
Ingredients
- 2 cups (8 oz) dry whole grain or whole wheat elbow macaroni noodles or penne pasta
- 5 slices bacon, see shopping tips
- 1 cup fat-free milk
- 1 cup fat-free ricotta cheese
- 2 (14.5 oz) cans or 1(32 oz) carton reduced-sodium chicken broth
- 1 (10 ¾ oz.) can Campbell’s Healthy Request Cheddar Cheese soup, see shopping tips
- ⅔ cup reduced-fat cheddar cheese, shredded
- 1 tablespoon reduced-fat butter or Smart Balance light
- 1 teaspoon smoked paprika, see shopping tips
- ½ teaspoon garlic powder
- A little black pepper, to taste
Ingredients for Toppings:
- ⅓ cup plus 1 tablespoon reduced-fat shredded cheddar cheese
- ¼ cup scallions, chopped
- Cooked and crumbled bacon from above
Instructions
- Cook pasta according to package directions but cook al dente (not over cooked).
- In the meantime, cook bacon in microwave on paper towels. Be sure to cover the bottom and top of bacon with paper towels. Cook about 2-3 minutes, until crispy. Blot well with paper towels. Crumble and set aside for topping soup.
- Next, place milk and ricotta cheese in a blender and pulse until smooth.
- In a large pot, add chicken broth, undiluted cheese soup, milk/ricotta cheese sauce, ⅔ cup shredded cheddar cheese, butter, smoked paprika, garlic powder, and a little pepper. Stir often, over medium heat, until cheese is melted, about 10 minutes. Stir in cooked macaroni pasta.
- To serve: ladle 1¼ cups soup into each bowl. Top with 1 tablespoon cheese and a little crumbled bacon and scallions.
Nutrition
Serving: 1.25cupsCalories: 312kcalCarbohydrates: 40gProtein: 20gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 860mgFiber: 5gSugar: 8gBlue Smart Points: 9Green Smart Points: 9Plus Points: 8