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

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.



2 comments :

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