Community Recipe
from [TBoroczk]
Mac n' Cheese Soup (adapted from Cuisine at Home magazine)

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


  • 1 whole(s) Below



1 1/2 cups dry elbow macaroni

1/2 cup minced onion

1/4 cup minced celery

2 Tbs. unsalted butter

1/3 cup all-purpose four

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 tsp. dry mustard

1/8 tsp. ground nutmeg

1/8 tsp. cayenne pepper

2 cups whole milk

4 cups shredded sharp cheddar

1 Tbsp. fresh lemon juice

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

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.

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

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