Macaroni and Cheese Soup
Author: 
 
Recipe Name: Macaroni and Cheese Soup Description: Use sharp Cheddar cheese for this recipe rather than anything milder. Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4–6 servings
Ingredients
  • 1⅔ cups elbow macaroni
  • 2 tablespoons unsalted butter
  • 1 shallot, peeled and diced
  • 1 celery stalk, diced
  • ⅓ cup all-purpose flour
  • ½ cup dry white wine
  • 2 cups low-sodium chicken stock
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon cayenne pepper
  • Dash of ground nutmeg
  • 2 cups milk, room temperature
  • 4 cups sharp shredded Cheddar cheese
  • 1 tablespoon lemon juice
  • Chopped fresh chives for garnish
Instructions
  1. Cook the macaroni in a large pot of boiling water according to the package directions. Drain and set aside.
  2. Meanwhile, place the butter in a Dutch oven over medium heat. When melted, add the shallots and celery. Cook 5 minutes, stirring occasionally. Add the flour, stirring to coat, and cook 1 minute longer. Stir in the wine and simmer until the liquid has nearly evaporated, around 3 minutes.
  3. Add the stock, mustard, salt, white pepper, cayenne and nutmeg and simmer 5 minutes. Slowly add the milk, whisking constantly, and allow to warm for 2 minutes (do not allow it to boil). One cup at a time, whisk in the cheese, making sure it completely melts before adding the next cup. Repeat with all the cheese.
  4. Stir in the reserved macaroni along with the lemon juice. Remove from heat and allow to stand for 3 minutes. Serve in warmed soup bowls and garnish with fresh chives.
  5. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/dutch-oven-cooking/