Mac n' Cheese Soup (adapted from Cuisine at Home magazine) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. /2 cups dry elbow macaroni
3. /2 cup minced onion
4. /4 cup minced celery
5. Tbs. unsalted butter
6. /3 cup all-purpose four
7. /2 cup dry white wine
8. cups low-sodium chicken broth
9. tsp. dry mustard
10. /8 tsp. ground nutmeg
11. /8 tsp. cayenne pepper
12. cups whole milk
13. cups shredded sharp cheddar
14. Tbsp. fresh lemon juice
15. Salt to taste
16. /4 cup crumbled blue cheese
17. Tbsp. minced fresh chives
18. Preparation
19. Cook macaroni in a pot of salted water according to package directions; drain and set aside.
20. 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.
21. 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.
22. Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.
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