Mac n' Cheese Soup

I made mac n cheese soup the other night for dinner.  I loved it.  Art liked it, but thought it should be cheesier. If you make it let me know what you think.  I will make it again!

1 1/2 cups dry elbow macaroni - I used whole wheat macaroni

1/2 cup minced onion

1/4 cup minced celery - I didn't have celery, so I omitted it. 

2 tbsp unsalted butter

1/3 cup all purpose flour

1/2 cup dry white wine

2 cups chicken broth

1 tsp dry mustard

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

2 cups whole milk - I used 2% milk

4 cups shredded sharp cheddar cheese

1 tbsp. fresh lemon juice

salt & pepper to taste

1/4 cup crumbled blue cheese

2 tbsp. minced fresh chives

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, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.

ADD

cheddar cheese, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, pepper and salt; remove from heat.

COMBINE

blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.