Mac n' Cheese Soup

This was Ok, but I wouldn’t make it again. It again was from the Cuisine at home Magazine. I am trying it out still to see if it is worth it. My guess is not. This was called Buffalo Chicken Fingers with Mac n’ Cheese Soup. I did not make the fried chicken. I was at Costco and they had Purdue Bourbon Chicken that you baked. They were good so I bought them.
Soup Ingredients:
1 ½ C dry elbow macaroni (6 oz)
½ C minced onion
¼ C minced celery
2 T unsalted butter
1/3 C all-purpose flour
½ C dry white wine
2 C low sodium chicken broth
1 t dry mustard
1/8 t ground nutmeg
1/8 t cayenne pepper
2 C whole milk
4 C shredded sharp Cheddar
1 T fresh lemon juice
Salt to taste
¼ C crumbled blue cheese
2 T minced fresh chives
Directions:
1. Cook macaroni in a pot of salted water according to package directions; drain and set aside
2. Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes
3. Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.
4. Add cheddar, 2 C at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice and salt if needed.
5. Serve topped with a garnish of the blue cheese and chive mixture.
It was ok. Kids would probably love it.