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

1. Boil macaroni according to package instructions, then drain and set aside.
2. 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.
3. Remove from heat, add cheese. Stir until melted then add macaroni and stir until combined.

macaroni noodles, ubc, ubc, ubc, ubc, kosher salt, white pepper, chicken broth, milk

Taken from tastykitchen.com/recipes/soups/mac-and-cheese-soup-2/ (may not work)