Mac 'n Cheese Soup

Adapted from

1½ cups dry elbow macaroni (6 oz)
1/2 cup onion, minced
1/4 cup celery, minced
2 Tbsp unsalted butter, melted
1/3 cup all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
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, shredded
1 Tbsp fresh lemon juice
Salt to taste
1/4 cup crumbled blue cheese
2 Tbsp fresh chives, minced

Cook macaroni in a pot of boiling salted 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 broth, 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 macaroni and lemon juice. Remove from heat and season with salt. Combine blue cheese and chives in a small bowl. Garnish each serving of soup with blue cheese mixture.

Makes 7 servings

Per serving: 479 calories; 29g total fat; 533mg sodium; 30g total carbohydrates; 1g dietary fiber; 23g protein;

Allergy Warning: Contains MilkContains Wheat

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