Mac and Cheese Soup

Where has this recipe been all my life?? Two of my favorite things in the same place. This recipe almost makes me wish for cold weather...NOT! It sounds good enough to eat year round. This isn't for the strict WW follower unless you are planning to use all your points in one sitting.



1 1/2 C. dry elbow macaroni
1/2 C. minced onion
1/4 C. minced celery
2 tbsp. unsalted butter
1/2 C. dry white wine
2 C. low sodium chicken broth
1 tsp. dry mustard
1/8 ground nutmeg
1/8 tsp. cayenne pepper
2 c. whole milk
4 C. shredded sharp cheddar cheese
1 tbsp. fresh lemon juice
Salt to taste
1/4 C. crumbled blue cheese
2 tbsp. minced fresh chives

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

Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

Stir in flour to coat and cook 1 minute. 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.

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

Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.