Mac 'n Cheese Soup Gluten Free

Adapted from

1½ cups dry gluten-free pasta
1/2 cup onion, minced
1/4 cup celery, minced
2 Tbsp DLM Clarified Butter, melted
1/3 cup sweet rice flour
1/2 cup dry white wine
2 cups Kitchen Basics All Natural Unsalted Chicken Cooking Stock
1 tsp DLM Ground Mustard Seed
1/8 tsp DLM Ground Nutmeg
1/8 tsp DLM Cayenne Pepper
2 cups whole milk
4 cups sharp Cheddar, freshly shredded*
1 Tbsp fresh lemon juice
Freshly ground white pepper
1/4 cup Maytag Blue Cheese, crumbled
2 Tbsp fresh chives, minced

Cook pasta in a pot of 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 pan with wine, simmer until nearly evaporated, then stir in chicken stock, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let soup boil or it may become grainy. Add Cheddar one cup at a time, allowing it to melt completely before adding the next cup. Stir in pasta and lemon juice. Remove from heat and season with pepper. Combine blue cheese and chives in a small bowl. Garnish each serving of soup with blue cheese mixture.

*Packaged shredded cheese may contain an anti-caking agent which will affect texture and taste.

Makes 7 servings

Allergy Warning: Contains milk