MAC-N-CHEESE SOUP

MAC-N-CHEESE SOUP image

Yield 7 cups

Number Of Ingredients 15

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1 1/2 cups dry elbow macaroni (6 oz.)
1/2 cup minced onion
1/4 cup minced celery
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
4 cups shredded sharp Cheddar cheese
1 Tbsp. fresh lemon juice
Kosher salt to taste
1/4 cup crumbled blue cheese
2 Tbsp. minced fresh chives

Steps:

Cook macaroni in a pot of salted water according to package directions; drain it 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 pan with wine; simmer until nearly evaporated, then stir mixture in broth, mustard, nutmeg, and cayenne. Simmer mixture until it's slightly thickened, about 5 minutes. Whisk in milk and warm through. Do not let soup base 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 soup from heat. Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.