Cheese and Mac Soup

[MsMai]

Cheese and Mac Soup


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
2 cups milk
4 cups shredded sharp Cheddar cheese
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 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 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

[Cook Chatty Cathy]

Ms. Mai so great to see another one of your terrific recipes! Even better to see you!!! Sending a big hello, and Merry Christmas from me to you!

[MsMai]

weight just reading that recipe, LOL