Mac & Cheese Soup

This was actually pretty good! It's very much like a runny mac & cheese. The original recipe was written very weird and at one point I was afraid that the soup might not turn out okay. I followed the original directions, but I have changed them for you. The way I have written them below makes much more sense then the original. It also contained onion and celery (which I have removed). Frankly, it was just kind of weird in mac & cheese. If you want to try it with the celery and onion just email me and I will send you the original recipe. 

Mac & Cheese Soup

adapted from Cuisine at Home

Prep Time: 5 minutes

Cooking Time: 20 minutes

Makes: 7 cups

Ingredients

1 1/2 cups dry elbow macaroni

5 TBS unsalted butter

1/3 cup all-purpose flour

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 tsp dry mustard

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

1 cup fat-free half-and-half

1 cup skim or 2% milk

4 cups shredded sharp Cheddar

Salt and black pepper to taste

Directions

Cook the macaroni according to the package, drain and spray with cool water. 

In a dutch oven or large saucepan over medium heat, melt butter. Add the flour and whisk until smooth. Let the mixture cook until it's a light golden color, about 6-7 minutes. 

Warm the milk and half-and-half in the microwave or in a saucepan. Add the milk mixture to the butter mixture slowly while whisking constantly until very smooth.

Slowly whisk in the broth and then the wine. Stir in the nutmeg, mustard and cayenne pepper. Simmer for 5 minutes or until slightly thickened. 

Add the cheese, one cup at a time and let it melt completely. Stir in the macaroni. Add salt and pepper to taste. Serve in bowls.

Enjoy!