Fleur de Lis

Fleur de Lis

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Saturday, September 17, 2011

Macaroni & Cheese Soup



This was another recipe from the free trial issue of Cuisine at Home.  Another winner.  Not soupy in the traditional sense, but not a true Mac and Cheese either.  The recipe calls for blue cheese topping. I'm not a real fan of blue cheese even though Sweet Harold is.  He said no problem with leaving it off as far as he was concerned.  I topped with Sweet Paprika and the chopped chives. 

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup minced celery
2 T. unsalted butter
1/3 cup all-purpose four
1/2 cup dry white wine
2 cups low-sodiun chicken broth
1 tsp. dry mustard
1/8 t. ground nutmeg
1/8 t. cayenne pepper
2 cups whole milk
4 cups shredded sharp cheddar
1 T. fresh lemon juice
Salt to taste
1/4 cup crumbled blue cheese
2 T. minced fresh chives

Cook macaroni in a pot of salted water according to package directions; drain and set aside.


Sweat onion and celery in butter in a medium Dutch oven over medium heat until soft, about 5 minutes.



Stir in flour to coat and cook 1 minute.



Deglaze with wine and simmer until nearly evaporated.


Stir in broth, mustard, nutmeg, and cayenne.  Simmer until slightly thickened, about 5 minutes. 


Then whisk in milk and warm through.   Do not let 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 from heat.


Garnish as desired.


I have to admit...I just LOVE those action shots that Sweet Harold captures for me (us)!

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