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Mac ‘n Cheese Soup
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Description
Thick and hearty! This is a grownup version of mac ‘n cheese that the kids LOVE, too!
Ingredients
- 2 cups Uncooked Elbow Macaroni
- ½ cups Diced Onion
- ½ cups Diced Celery
- 2 Tablespoons Butter
- ⅓ cups Flour
- ½ cups White Wine
- 2 cups Chicken Broth
- 1-½ teaspoon Dry Mustard
- ½ teaspoons Nutmeg
- ⅛ teaspoons Cayenne Pepper
- 2 cups Milk
- 2 cups Shredded Cheddar Cheese
- 2 cups Your Choice Of Cheese (I Use A Specialty Yogurt Vegetable Cheese. Use All Cheddar If You Want!)
- 2 Tablespoons Lemon Juice
- 1 teaspoon Salt
Preparation
Cook macaroni according to package directions. Drain. Saute onion and celery in butter until soft. Stir in flour and stir to combine. Deglaze with wine. Stir in broth, mustard, nutmeg and cayenne. Simmer until slightly thick. Whisk in milk. Do not let it boil! Add cheese 1 cup at a time, allowing it to melt before adding the next cup. Stir in lemon juice, salt and macaroni.
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catrina on 2.6.2011
Made this soup today, and EVERYONE loved it! It’s so smooth and creamy–and a real comfort food. Will definitely add it to my rotation of ‘winter soups!’