Mac n' Cheese Soup

By amt2mf

Nutritional Information: calories 475, total fat 28g, saturated fat 18g, cholesterol 78mg, sodium 553mg, carbohydrates 30g, fiber 1g, proetin 22g

Ingredients

• 1 1/2 c dry elbow macaroni
• 1/2 c minced onion
• 1/4 d minced celery
• 2 T unsalted butter
• 1/3 c all-purpose flour
• 1/2 c dry white wine
• 2 c chicken broth
• 1 T dry mustard
• 1/8 t ground nutmeg
• 1/8 t cayenne pepper
• 2 c whole milk
• 4 c shredded sharp cheddar
• 1 T fresh lemon juice
• salt
• 1/4 c crumbled blue cheese
• 2 T minced fresh chives

Preparation

Step 1

1. Cook macaroni in a pot of salted water according to package directions; drain and set aside.

2. Sweat onion and celery in butter in a large saucepan over med heat until soft, about 5 min.

3. Stir in flour to coat and cook 1 min. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 min, then whisk in milk and warm through. Co not let boil or base may become grainy.

4. Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat.

5. Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mix.