The base is a super-simple mixture of minced onions and celery, a little white wine, chicken broth, milk and a few herbs and spices. (If you are making this for the kiddos, you might want to leave out the onion and double the celery. I love it, but it does give the final thing a little snap. In my experience, kids like their mac and cheese pure and unadulterated by onions, and if you don’t tell them they will never know the celery is there. Shhh.) Then gently add the cheese in handfuls, stirring it around until it is smooth. Voila!…your cheese soup. Stir in some cooked elbow macaroni, and then garnish with a few tablespoons of crispy breadcrumbs…you can whip these up in 5 minutes on your stove, and they give this soup just a teeny amount of perfect crispiness.
And there you have it…macaroni and cheese SOUP! Who says you can’t teach an old dog new tricks?
(This is apparently the “fall asleep on the rung of a stool” trick. You never know when it might come in handy.)
Adapted from CUISINE AT HOME