Spicy Macaroni and Cheese Soup

My family is obsessed with macaroni and cheese. Since my homemade macaroni and cheese takes awhile to make, I like to try quicker versions. When I saw this recipe, I figured this was something my family would like. My husband had to bowls then he put the leftovers away. He also informed everyone that he was claiming the rest for later. My daughter told me that it wasn't what she expected since I hadn't warned her that I made it a little spicy. If you don't want it spicy, then sharp cheddar cheese should be used. I like a little kick. I added more milk to make it more like a soup.

Spicy Macaroni and Cheese Soup
2 tsp olive oil
3 shallots, minced
2 carrots, chopped small
2 stalks of celery, chopped small
1/4 cup flour
4 cups chicken broth
2 cups elbow macaroni pasta
4 oz. pepper jack cheese
4 oz. sharp cheddar cheese
2 1/2 cups milk
salt and pepper, to taste

Directions: 

1. In a large pot, heat the olive oil over medium heat.
2. Add the shallots, carrots, and celery. Cook for 5 minutes or until softened.
3. Sprinkle the flour over the vegetables and stir.
4. Whisk in the chicken broth. Stir until no lumps of flour show.
5. Add the macaroni pasta and cook for 8 minutes or until al dente.
6. Stir in the pepper jack cheese and the cheddar cheese. Allow to melt for 30 seconds.
7. Stir in the milk. Remove from heat. 
8. Season with salt and pepper to taste.

Recipe adapted from Food Network Kitchen.

Two years ago..........................I made Steak Fajita.
Three years ago........................I made Butternut Squash Risotto.

Did you already know..............
-In the 13th century, the Pope set pasta standards.
-Al dente means to the tooth since it should give a little resistance when bitten.
-Americans consume about 20 lbs. of pasta a year.