Mac and Cheese Soup

Mac & Cheese Soup

You’ll Need:

6 oz. elbow macaroni
1 tsp. onion powder
1/2 c. white wine
2 c. chicken broth
1 tsp. dry mustard
1/8 tsp. nutmeg
1/8 tsp. cayenne
2 c. milk
4 c. shredded sharp Cheddar cheese
1 tbsp. lemon juice
salt
2 tbsp. chives

How To:

Cook macaroni according to package directions.  Drain and set aside.

Cook wine with onion powder in a hot pot for 1-2 minutes or until sizzling.  Add chicken broth, mustard, nutmeg, and cayenne.  Simmer 5 minutes.  Whisk in milk and warm, but do not let it to boil or the base will get grainy.

Add cheese, one cup at a time, allowing it to melt completely before adding the next cup.  Stir in pre-cooked macaroni, lemon juice, and salt to taste.  Remove from heat.

Garnish with chives and serve!

Makes: 7 servings

Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 30 minutes
Calories: 341

Adapted from Cuisine at Home.

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