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Friday, November 9, 2012

Mac n' Cheese Soup


This is a thick and hearty soup with great flavor! I was sceptical when I started making it, but enjoyed the finished product. The recipe came from Cuisine At Home Magazine, one of my favorites.

Mac n' Cheese Soup

1 1/2 c. dry elbow macaroni
1/2 c. minced onion
1/4 c. minced celery
2 Tbsp. unsalted butter
1/3 c. all purpose flour
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 c. whole milk
4 c. shredded sharp Cheddar
1 Tbsp. fresh lemon juice
Salt to taste
1/4 crumbled blue cheese
2 Tbsp. minced fresh chives

Cook macaroni in a pot of salted, boiling 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 5 minutes, until slightly thickened, then whisk in milk and warm through. Do not let it boil, it will 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 small bowl. Garnish each bowl with mixture.

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