Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 16 2017
Mac and Cheese Soup
For the Topping: (optional)
3 slices of bacon
1/4 cup of blue cheese
1 green onion, sliced
For the Soup
2 cups of dry elbow macaroni
3 tablespoons of butter
1/2 stalk of celery, minced fine
1/2 of a medium onion, minced fine
1/3 cup of all purpose flour
2-1/2 cups of chicken broth
2 cups of whole milk
4 cups of shredded sharp cheddar cheese
1/2 teaspoon of dry mustard
Pinch of nutmeg
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
Salt to taste, only if needed
Cook the bacon until crisp; cool, chop, and set aside. In a small bowl, stir together the blue cheese and green onion. Add the chopped bacon and set aside. Prepare pasta according to package directions, drain and set aside.
Melt butter in a small soup pot; add the celery and onion and saute until tender but not browned. Sprinkle in the flour and cook over medium to medium high heat, stirring constantly for about a minute. Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Repeat with the milk. Bring the mixture back up to heat until fully warmed through, but do not allow it to boil! Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.
Add the dry mustard, Cajun seasoning and a grating of nutmeg - about 4 or 5 passes on a microplane if using whole nutmeg - and heat through until hot. Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil. Taste and add salt, only if needed. Remove soup from the heat and serve immediately, garnished with a pinch of the blue cheese mixture.