Beer Cheese-N-Mac Soup

• 1-1/2 cup White Onion, Chopped
• 1 whole Carrot, Chopped
• 1 stalk Celery, Chopped
• 2 whole Jalapenos, Chopped (seeded To Reduce Spice, But I Kept Them In!)
• 1 whole Shallot, Minced
• 1 Tablespoon Butter
• 2 Tablespoons Flour
• 1 cup Milk (I Used Skim)
• 1 cup Beef Broth
• 12 ounces, fluid Beer, Preferable Dark Beer (Dark Beer Adds So Much Flavor!)
• 2 cups Broccoli, Chopped
• 4 ounces, weight Pasta, Cooked Not Quite Al Dente (I Used Traditional Elbow Macaroni)
• 2 teaspoons Yellow Mustard , Or To Taste (Adds A Lovely Tang)
• 1 pinch Ground Cloves
• 1-1/2 cup Cheddar Cheese, Shredded
• 1/4 cups Parmesan Cheese, Shredded
• 2 pinches Salt And Pepper, to taste

1. Throw chopped onion, carrot, celery, jalapenos, and shallots into a soup pot with the butter and cook until tender, about 10 minutes. Add the flour, stir it around and cook another 2 minutes. Then add the milk, broth and beer (oh Nelly, it will smell good).
2. Let everything in the pot come to a simmer, and then you can toss in the broccoli, pasta, mustard and cloves. Cook until the broccoli is cooked through, about 10 minutes. (This is why you don't want to cook the pasta all the way initially: they will cook further here). Finally, add the cheeses, stir, and voila! It's beer cheese-n-mac soup!
3. Note: If you want it to remain brothy, take it off the stove right away. If you're cool with it becoming thick and more like mac-n-cheese and less like soup, let it thicken up a bit on the stove. Either way, it's delicious!
4. Shout-out to Skinny Fork for the inspiration!

white onion, carrot, celery, jalapeufos, shallot, butter, flour, milk, beef broth, fluid, broccoli, weight pasta, yellow mustard, ground cloves, cheddar cheese, ubc, salt

Taken from tastykitchen.com/recipes/soups/beer-cheese-n-mac-soup/ (may not work)