Ingredients Jump to Instructions ↓

  1. 1 1/2 cups dry elbow macaroni

  2. 1/2 cup minced onion

  3. 1/4 cup minced celery

  4. 2 Tbsp. unsalted butter

  5. 1/3 cup all-purpose flour

  6. 1/2 cup dry white wine

  7. 2 cups chicken broth

  8. 1 tsp. dry mustard

  9. 1/8 tsp. ground nutmeg

  10. 1/8 tsp. cayenne pepper

  11. 2 cups milk

  12. 4 cups shredded sharp Cheddar cheese (if you go with a smoked cheese, lay up on the blue at the end!)

  13. 1 Tbsp. fresh lemon juice

  14. Salt to taste

  15. 1/4 cup crumbled blue cheese

  16. 2 Tbsp. minced fresh chives

Instructions Jump to Ingredients ↑

  1. Cook macaroni in a pot of salted water according to package directions; drain it and set aside.

  2. Saute onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes. (Make sure both ingredients are MINCED...the smaller, the better) Stir in flour to coat and cook 1 minute.

  3. Deglaze pan with wine; simmer until nearly evaporated, then stir in broth, mustard, nutmeg, and cayenne.

  4. 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.

  5. Add Cheddar (most store bought bags are 2 cups so if you use that, just put in a handful at a time!) 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.

  6. Combine blue cheese and chives in a small bowl. (Sometimes I just put the ingredients in separate...the more blue cheese you toss in, the stronger the dish.) Garnish each serving with blue cheese mixture.


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