Mac & Cheese Soup

 

6 Servings

1 1/2 cups   Elbow Macaroni

1/2 cup   Yellow Onion, minced

1/4 cup   Celery, minced

2 tbsp   Butter

1/3 cup   Flour

1/2 cup   White Wine

2 cups   Low-Sodium Chicken Broth

1 tsp   Dry Mustard

1/8 tsp   Ground Nutmeg

1/8 tsp   Cayenne Pepper

2 cups   Milk

4 cups   Shredded Sharp Cheddar

1 tbsp   Lemon Juice

Salt to taste

1)      Cook macaroni in a pot of salted water according to package directions. Drain and set aside.

2)      Meanwhile, sweat the onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

3)      Stir in the flour to coast and cook 1 minute.

4)      Deglaze the pan with the wine and simmer until nearly evaporated.

5)      Stir in broth, mustard, nutmeg, and cayenne.

6)      Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through. Do not boil.

7)      Add the cheese 1 cup at a time, melting completely before adding the next cup.

8)      Stir in macaroni, lemon juice and salt. Serve and enjoy!

CLICK HERE Printable Recipe 

TIP: To spice up this recipe you could add 1 can of chopped green chilies for Green Chili Mac & Cheese Soup.