Saturday, May 28, 2011

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

macaroni in a pot of salted water according to package directions; drain and set aside

onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes

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.

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.

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


Crazy Town ND said...

Looks and sounds so yummy!!! Love you, Mom!!!

WARRIOR8708 said...

taste great but add some Tabsco and its out of this world