PASTA****Mac & Cheese Soup

By Unblond1

Very good for both. I did top it with a bit of blue cheese, crumbled, but not the chives.

When reheating to serve, add extra chicken broth to achieve proper consistency and heat slowly to avoid boiling and curdling.

Ingredients

• 6 servings
• 6 oz. Catelli Smart maccaroni
• 1/2 cup minced onion
• 1/4 cup minced celery
• 2 tbsp. becel buttery or unsalted butter
• 1/4 cup flour
• 1/2 cup dry white wine
• 2 cups chicken broth
• 1 tsp. dry mustard
• 1/8 tsp. ground nutmeg
• 1/8 tsp. cayenne pepper
• 2 cups 1% milk
• 6 oz. shredded sharp cheddar cheese (or blend of available cheeses)
• 1 Tbsp. fresh lemon juice
• salt to taste
• 1/4 cup crumbled blue cheese
• 2 Tbsp. minced fresh chives

Preparation

Step 1

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

* SWEAT onion and celery in becel or 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 become grainy.

* ADD cheese, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macarroni, lemon juice and salt; remove from heat.

* COMBINE blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

*NUTRITION:*

* Calories - 325
* Fat - 12.6
* Sat Fat - 5.2
* Carbs - 33.6
* Fibre - 3.2
* Protein - 18.6