mac and Cheese Soup

By á-4788

Ingredients

• 1 1/2 cups dry elbow macaroni
• 1/2 cup minced onion
• 2 tbls unsalted butter
• 1/3 cup of all purpose flour
• 1/2 cup chicken broth
• 2 cups low sodium chicken broth
• 1 tsp dry mustard
• 1/8 tsp cayenne pepper
• 2 cups milk
• 2 cups shredded sharp cheddar cheese
• 2 cups mild shredded cheddar cheese
• 1 tbls fresh lemon juice
• Salt to taste

Preparation

Step 1

cook macaroni in a pot of salted water according to package directions, drain and set aside. Cook onion in butter in a large saucepan over medium heat until soft, about 5 minutes. Stir flour to coat and cook 1 minute, Deglaze with chicken broth and simmer until nearly evaporated. Stir in broth , mustard and cayenne. Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through. Do not let boil. Add cheese, 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. Serve