Spicy Mac-n-Cheesy Soup
1-1/2 cups dry elbow macaroni
2 tbsp butter
1/3 of an onion, minced
1 stalk of celery, minced
1/2 cup dry white wine
2 cups low sodium chicken broth
1 tsp dried mustard
1/8 tsp cayenne pepper
1/8 tsp ground nutmeg
2 cups milk
3 cups cheddar cheese, shredded
1 cup Monterey Jack Pepper cheese, shredded
1 tbsp fresh lemon juice
3-4 dashes of Tabasco
salt to taste
small pretzels, break to garnish
Prepare macaroni according to box directions. Drain and set aside.
Saute onion and celery in butter over medium heat until they're soft (about 5 minutes).
Whisk in chicken broth, mustard, cayenne, and nutmeg. Simmer until it thickens up. Pour milk into the pan in a slow steady stream, whisking all the while. Do NOT allow mixture to boil or it will become grainy.
Adjust the cheese to suit your tastes. If you prefer more cheddary, then use less (or no) Monterrey Jack. To kick it up, add some more Tabasco.
To make it an even heartier soup, brown up some of your favorite ground meat and add to the mix.
To make it a pure vegetarian dish, use veggie broth in lieu of chicken broth.
If you prefer, you could use your favorite beer to deglaze the floured veggies.