Mac n' Cheese Soup (adapted from Cuisine at Home magazine)

Though the name of the mac n' cheese has the word "soup" in it, I think it is really more of a stove-top mac n' cheese and have filed it under Pasta Dishes. There is nothing very soupy about the dish, it is very creamy, cheesey...not liquidy like you would imagine with a soup.

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 whole(s) Below

Preparation

  1. Ingredients

  2. 1 1/2 cups dry elbow macaroni
  3. 1/2 cup minced onion
  4. 1/4 cup minced celery
  5. 2 Tbs. unsalted butter
  6. 1/3 cup all-purpose four
  7. 1/2 cup dry white wine
  8. 2 cups low-sodium chicken broth
  9. 1 tsp. dry mustard
  10. 1/8 tsp. ground nutmeg
  11. 1/8 tsp. cayenne pepper
  12. 2 cups whole milk
  13. 4 cups shredded sharp cheddar
  14. 1 Tbsp. fresh lemon juice
  15. Salt to taste
  16. 1/4 cup crumbled blue cheese
  17. 2 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.
May 2013

This recipe is a personal recipe added by TBoroczk and has not been tested or endorsed by MyRecipes.

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Mac n' Cheese Soup (adapted from Cuisine at Home magazine) Recipe at a Glance

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