Here we have real comfort food. I am forever searching for a real creamy mac n' cheese recipe. Until I find it, I decided to try this yummy looking soup. not low-cal, but it was delish!
Mac n' Cheese Soup
makes about 7 cups
1-1/2 cups dry elbow macaroni (6 oz)
1/2 cup minced onion
1/4 cup minced celery
2 Tbsp butter
1/3 cup flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 tsp dry mustard
1/8 tsp cayenne pepper
2 cups milk
4 cups shredded sharp cheddar
1 Tbsp fresh lemon juice
salt to taste
op: 1/4 cup crumbled bleu cheese
2 Tbsp minced fresh chives
Cook macaroni in salted water, according to pkg directions. Drain and set aside.
Sweat onion and celery in butter in lg saucepan over med heat until soft, about 5 min.
Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard and cayenne. Simmer until slightly thickened, 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, stirring to break up any clumps. Remove from heat.
Combine bleu cheese and chives in a small bowl. Garnish each serving with this mixture.