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-sodium 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.
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-sodium 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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