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Mac and Cheese Soup

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Ingredients
  

  • 1 1/2 C dry pasta small shells or elbow
  • 1/2 C minced onion
  • 1/2 C minced celery
  • 2 T unsalted butter
  • 1/2 C ap flour
  • 1/2 C dry white wine
  • 2 C low sodium chicken broth
  • 1 t dry mustard
  • 1/8 t freshly grated nutmeg
  • 1/8 t cayenne pepper
  • 2 C whole milk
  • 4 C yellow sharp cheddar (shredded)
  • 1 T fresh lemon juice

Instructions
 

  • Cook pasta in a pot of salted water according to package directions and set aside.
  • Sweat onion and celery in butter over medium heat until soft
  • Stir in flour and cook stirring constantly for 1 minutes, deglaze with the wine and simmer until almost completely evaporated.
  • Stir in broth, mustard, nutmeg, and cayenne and simmer until slightly thickened then mix in milk stirring constantly.
  • DO NOT LET BOIL
  • Add cheddar a bit at a time allowing it to melt completely before adding the next bit.
  • Stir in pasta, lemon juice and salt to taste and remove from heat.

Notes

This soup is can be garnished based on the crowd you are feeding but eat it all. This soup does not re-heat well.
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Stolen From The Kitchen of Reverend Eric Hill