Mac N Cheese Soup
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
7 Cups
ingredients
- 6 ounces dry elbow macaroni
- 1⁄2 cup onion, minced
- 1⁄2 cup celery, minced
- 2 tablespoons butter
- 1⁄3 cup flour
- 1⁄2 cup dry white wine
- 2 cups chicken broth
- 1 teaspoon dry mustard
- 1⁄8 teaspoon nutmeg, ground
- 1⁄2 teaspoon cayenne pepper
- 2 cups milk (calls for whole, use what you have)
- 4 cups sharp cheddar cheese, shredded
- 1 tablespoon lemon juice
- salt
- 1⁄4 cup blue cheese, crumbled
- 2 tablespoons chives, minced
directions
- Cook macaroni in a pot of salted water, drain and set aside. For richness, use this water to make broth if you use bouillon.
- Sweat onion and celery in butter over medium heat until soft, about 5 minutes.
- Stir in flour to coat and cook for 1 minute.
- Deglaze with wine and simmer until nearly evaporated.
- Stir in broth, mustard, nutmeg and cayenne.
- Simmer until slightly thickened, about 5 minutes.
- Whisk in the milk and warm through. Do not let it boil or the base may become grainy.
- Add cheddar, 1 cup at a time allowing it to melt completely before adding more.
- Stir in the macaroni, lemon juice and salt. Remove from heat.
- Garnish with blue cheese and chives.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.