Mac & Cheese Soup

By á-13856

Ingredients

• 1 1/2 c dry elbow maccaroni (6oz)
• 1/2 c minced onion
• 1/4 c minced celery
• 2 T unsalted butter
• 1/3 c all purpose flour
• 1/2 c dry white wine
• 2 c low sodium chicken broth
• 1 tsp dry mustard
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 c whole milk
• 4 c shredded sharp cheddar cheese
• 1 T fresh lemon juice
• salt to taste
• 1/4 c crumbled blue cheese (optional)
• 2 T minced fresh chives

Details

Servings 7
Cooking time 40mins

Preparation

Step 1

COOK maccaroni in a pot of salted water according to package directions; drain and set aside.

SWEAT onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

STIR in flour to coat and cook 1 minue. Deglaze with wine and simmer untul nearly evaporated.
Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do NOT let boil or base may nbecome grainy.

ADD cheddar, 1 c at a time/allowin it to melt completely before adding the next cup. Stir in macarroni, lemon juice and salt; remove from heat.

IF USING, COMBINE blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.