2 bags Skinny Dip Macaroni Penne
3 cups chicken broth
1 cup light cream
1 1/2 cups shredded lowfat Cheddar cheese
1/3 cup grated Parmesan cheese
1 small carrot, chopped in 1" pieces
1 stalk celery, chopped in 1" pieces
1/4 small onion, chopped
3 tablespoons flour
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
Rinse and drain macaroni, let sit. Add carrots, celery and onion to a food processor and chop until fine. Coat a saucepan with cooking spray. Add veggies and cook 5 minutes.
Add flour and cook 2 minutes. Gradually stir in broth and bring to a boil. Cook while stirring until thickened, about 6 minutes. Remove from heat. Add cream, cheeses, cayenne and macaroni. Stir until cheeses melt. Season with salt and black pepper to taste, then ladle into soup bowls.
Tip: Lower the fat grams using fat free dairy -- but the carbs will be higher.
Calories: 234 Carbs: 9 grams Protein: 15 grams
Fat: 16 grams Fiber: 1 gram WW Points Plus: 6