MACARONI AND CHEESE SOUP

Contributed by Tamalin Christen

Kids love this! Serve along with oven-baked chicken strips and green salad. For a grown-up garnish, sprinkle with snipped chives and crumbled blue cheese before serving.

• 1 1/2 cups dry elbow macaroni (about 6 oz)
• 1/2 cup onion, minced
• 1/4 cup celery, minced
• 3 tablespoons butter
• 1/3 cup flour
• 2 cups chicken stock
• 1 teaspoon dry mustard
• Dash ground nutmeg
• Dash cayenne pepper
• 2 cups milk
• 4 cups sharp cheddar, shredded**
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Cook macaroni in a pot of salted water according to package directions; drain and set aside.

In a large saucepan over medium heat, saute onion and celery in the butter until soft, about 5 minutes. Stir in flour to coat and cook for about 1 minute. Stir in broth, mustard, nutmeg, and cayenne. 

Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through; do not let boil, or base may become grainy. 

Add cheese, one cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and seasonings. Serve.

Serves 6. Total time: 40 minutes

**To achieve a silky-smooth texture with cheese soup or sauces, buy a block of Cheddar and shred it yourself. Packaged shredded cheese often contains an anti-caking agent and can have an unpleasant, grainy feel in your mouth when melted.