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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 10 |
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This cme from Cuisine Magazine 1/2012. It is rich and flavorful! Ingredients:
6 ounces dry elbow macaroni |
1/2 cup onion, minced |
1/2 cup celery, minced |
2 tablespoons butter |
1/3 cup flour |
1/2 cup dry white wine |
2 cups chicken broth |
1 teaspoon dry mustard |
1/8 teaspoon nutmeg, ground |
1/2 teaspoon cayenne pepper |
2 cups milk (calls for whole, use what you have) |
4 cups sharp cheddar cheese, shredded |
1 tablespoon lemon juice |
salt |
1/4 cup blue cheese, crumbled |
2 tablespoons chives, minced |
Directions:
1. Cook macaroni in a pot of salted water, drain and set aside. For richness, use this water to make broth if you use bouillon.
2. Sweat onion and celery in butter over medium heat until soft, about 5 minutes.
3. Stir in flour to coat and cook for 1 minute.
4. Deglaze with wine and simmer until nearly evaporated.
5. Stir in broth, mustard, nutmeg and cayenne.
6. Simmer until slightly thickened, about 5 minutes.
7. Whisk in the milk and warm through. Do not let it boil or the base may become grainy.
8. Add cheddar, 1 cup at a time allowing it to melt completely before adding more.
9. Stir in the macaroni, lemon juice and salt. Remove from heat.
10. Garnish with blue cheese and chives.
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