Categories: Pasta, Soup

Ingredients

• 1 1/2 cup dry elbow macaroni
• 1/2 cup minced onion
• 1/4 cup minced celery
• 2 tblsp unsalted butter
• 1/3 cup all purpose flour
• 1/2 cup dry white wine
• 2 cups low sodium chicken broth
• 1 tsp dry mustard
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 cups whole milk
• 4 cups sharp shredded cheese
• 1 tblsp fresh lemon juice
• salt to taste
• 1/4 cup crumbled blue cheese
• 2 tblsp minced fresh chives

Directions

1. Cook macaroni in a pot of salted water, drain and set aside.

2. Sweet onion and celery in butter in alrg saucepan over med heat until soft, about 5 min.

3. 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, 5 minutes , then whisk in milk and warm through. Do not let boil or base may become grainy.

4. Add cheddar, 1 cup at a time allowing it to melt completly before adding the next cup. Stir in macaroni, lemon juice and salt, remove from heat.

5. Combine blue cheese and chives in a small bowl. Garnish each serving w/ mix.

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