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Mac n' Cheese Soup

Instructions

  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 medium heat until soft, about 5 minutes.
  3. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until 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.
  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 mixture.