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Mac and Cheese Soup

1- 1/2 cup Uncooked Macaroni Noodles
1/4 cups Shallot Or Onions, Finely Minced (I Prefer Shallots)
1/4 cups Celery, Finely Minced
1/4 cups Butter
1/4 cups Flour
1 teaspoon Kosher Salt
1/2 teaspoons White Pepper
2- 1/2 cups Chicken Broth
2- 1/2 cups Milk (I Use Whole)
8 ounces, weight Cheddar, Freshly Grated


Boil macaroni according to package instructions, then drain and set aside. Mince shallots and celery. Add shallots and celery to a large saucepan with butter, and cook over medium-high heat until softened, about 5 minutes. Add the flour, salt and pepper and cook, stirring, until bubbly, about 2 minutes. Gradually stir in the broth and milk, bring to a boil. Cook, stirring until thickened about 6 to 7 minutes. Remove from heat, add cheese. Stir until melted then add macaroni and stir until combined.

Source: tastykitchen.com