Mac and Cheese Soup

This dish is comfort food!  Yes, it does taste like mac and cheese, and yes, it's a soup!  The flavors are delicious and combined to perfection.  The toasted baguette and roasted tomatoes give it the perfect extra touch.  Delicious!  Enjoy!
-olive oil cooking spray
-1 baguette, sliced
-3 Roma tomatoes, sliced
-salt and pepper
-2 Tbs extra virgin olive oil
-1 small red onion, finely chopped
-1 tsp salt
-1/4 cup flour
-4 cups chicken broth
-1 cup elbow macaroni
-1 1/4 cups milk (whole or 2%)
-2 cups (8 oz) shredded cheddar cheese
-1/4 cup grated Parmesan cheese
Preheat oven to 450 F.
Coat a baking sheet with olive oil cooking spray.   Layer the bread and tomato slices on top.  Sprinkle the tomatoes with salt and pepper.  Coat bread and tomatoes with some more cooking spray.  Bake in preheated oven for about 10 minutes or until bread is golden brown.  
Meanwhile, heat the oil in large saucepan.  Add the chopped onion and salt.  Stir and cook for about 4 minutes or until onion is soft.  Add the flour and cook, stirring, for 2 minutes.  Add the broth and bring to a boil.  Stir in the pasta. Cook, boiling, for about 10 minutes until soup has thickened and pasta is tender. 
Remove from heat and stir in the milk and cheeses.  Stir until all cheese is melted.  Season with some pepper.
Ladle into bowls and top with some toasted baguette and roasted tomatoes.  Enjoy!