Mac n' Cheese Soup (adapted from Cuisine at Home magazine)
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- 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.
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
- COURSE: Main Dishes