| MAC 'N' CHEESE SOUP Makes 7 cups. 2 tbs minced chives Salt to taste 4 cups shredded sharp Cheddar cheese 1/8 tsp cayenne pepper 1 tsp dry mustard 1/2 cup dry white wine, optional 2 tbs unsalted butter or margarine 1/2 cup minced onion 1/4 cup crumbled blue cheese 1 tbs lemon juice 2 cups low fat milk 1/8 tsp nutmeg 2 cups low sodium chicken broth 1/3 cup flour 1/4 cup minced celery 1 1/2 cups dry elbow macaroni Cook macaroni in a pot of salted water according to package directions, drain and set aside. Sweat onion and celery in butter in a saucepan until soft. Stir in flour to coat and cook 1 min. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. -Simmer until slightly thickened, then whisk in milk and warm through. Do not let boil. Add Cheddar, allowing it to melt completely. Stir in macaroni, lemon juice, and salt, remove from heat. Combine blue cheese and chives in a bowl. Garnish each serving with blue cheese mixture, then SERVE... |
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