HOPEFULLY THE 200 FOLKS OR SO WILL LOVE THIS MAC N' CHEESE ENJOY DAN

MAC N' CHEESE SOUP FOR THE SOUP KITCHEN by CHEF DAN>


serves 30-40



INGREDIENTS:



8 cups dry elbow macaroni

1/4- cup butter

4 onions, chopped

6 stacks celery, chopped

3 cups all-purpose flour

22 cups chicken broth

3 tablespoons dry mustard

2 tablespoons ground nutmeg

2 tablespoons cayenne pepper

1 gallon 2% milk

1/2- cup lemon juice

12 cups shredded cheese

1/2- cup fresh minced chives



DIRECTIONS:

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

drain and set aside.

1.In a stock pot over medium-high heat add butter and sauté onions and celery until soft about 5 minutes.

2.Stir in flour to coat and cook 2-3 minutes.

3.Stir in broth, mustard, nutmeg, and cayenne.

4.Simmer until slightly thickened, about 5 minutes.

5.Whisk in milk, and warm through.

6.DO NOT BOIL.

7.Add cheddar cheese, 1 cup at a time, allowing to melt completely.

8.Stir in macaroni, lemon juice.

9.Remove from the heat

10.S&P to taste.



ENJOY DAN: hallelujah