Kids love mac n’ cheese because it’s sooo cheesy. The secret we all keep is that grown-ups love it, too, and for the same reason! Retooled into a delicious soup, this dish is a favorite for children of all ages.
Makes: 7 cups
Total time: 40 minutes
1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup minced celery
2 Tbsp. unsalted butter
1/3 cup all-purpose flour
1/2 cup dry white wine
2 cups chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 cups milk
4 cups shredded sharp Cheddar cheese
1 Tbsp. fresh lemon juice
Salt to taste
1/4 cup crumbled blue cheese
2 Tbsp. minced fresh chives
Per cup: 434 cal; 24g total fat (15g sat); 66mg chol; 485mg sodium; 30g total carbs (5g sugars); 1g fiber; 21g protein
To achieve a silky-smooth texture for this cheesy soup, buy a block of Cheddar and shred it yourself. Packaged shredded Cheddar cheese often contains an anti-caking agent, such as cornstarch, that can give the cheese a grainy, unpleasant mouth feel when melted.
Cook macaroni in a pot of salted water according to package directions; drain it 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 mixture until it’s slightly thickened, about 5 minutes. Whisk in milk and warm through. Do not let soup base 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 soup from heat.
Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese