Mac and Cheese Soup

Comfort food-- mac and cheese; warm food-- soup = Mac and Cheese Soup

Now that winter is just around the bend, it's time for some warm hearty foods (of course exercise is much needed). It has been a very long time since I have made some new recipes and we decided to start this week. Mr. X and I made BLT pasta last night. It was good, but not good enough to put 45 minutes into it. Too many steps and too much prep for the result. If you're really interested, here is the link.

Cheesy, gooey-- perfect. Did I mention I now have the new iPod and can actually use instagram?

Makes 7 servings

Recipe from Cuisine At Home Magazine

Serving Size: 1 cup

1 1/2 cups of dry elbow macaroni (6 oz.)

1/2 c. minced onion 

1/4 c. minced celery

2 T. unsalted butter

1/3 c. all purpose flour

1/2 c. dry white wine

2 c. low sodium chicken broth

1 t. dry mustard

1/8 t. nutmeg

1/8 t. cayenne pepper

2 c. whole milk

4 c. shredded cheese

1 T. fresh lemon juice

1/4 c. crumbled bleu cheese

2 T. minced fresh chives

Cook macaroni according to package, drain, set aside.

While pasta is cooking, melt butter in a deep skillet and sweat onions/celery. (5 min)

Add flour and cook one minute

Deglaze with wine and simmer until evaporated

stir in broth, mustard, nutmeg, and cayenne: simmer 5 minutes until thick. DO NOT boil

Add cheddar one cup of a time

When all cheese is melted, add lemon juice and salt

Serve garnished with bleu cheese and chives

There are, of course, ways to cut some calories: low fat cheese, half and half or 2% milk. Enjoy!

Nutrition: 475 calories; 28 g fat; 78 mg chol; 553 mg sodium; 30 g carb; 1 g fiber; 22 g protein