Mac n' Cheese Soup (adapted from Cuisine at Home magazine) Recipe
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Directions:
- Ingredients
- /2 cups dry elbow macaroni
- /2 cup minced onion
- /4 cup minced celery
- Tbs. unsalted butter
- /3 cup all-purpose four
- /2 cup dry white wine
- Cups low-sodium chicken broth
- Tsp. dry mustard
- /8 tsp. ground nutmeg
- /8 tsp. cayenne pepper
- Cups whole milk
- Cups shredded sharp cheddar
- Tbsp. fresh lemon juice
- Salt to taste
- /4 cup crumbled blue cheese
- Tbsp. minced fresh chives
- Preparation
- Cook macaroni in a pot of salted water according to package directions; drain and set aside.
- Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes. 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, about 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.
- 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.
- Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Also Try
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Rackhouse Pub's Beer-Baked Mac 'n' Cheese
Butter (2 sticks), Flour, Amber beer, Half-and-half and 8 more.. -
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