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Mac n' Cheese Soup

Ingredients

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

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.