Mac ‘N’ Cheddar Broccoli Soup

Mac ‘N’ Cheddar Broccoli Soup

Serves 5-6

• 1 1/2 cups dry macaroni
• 1/2 cup minced onion
• 1/4 cup minced celery
• 2 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1/2 cup white wine
• 2 cups chicken broth
• 1 tsp mustard
• 1/8 tsp ground nutmeg
• 1/8 tsp cayenne pepper
• 2 cups fat-free milk
• 4 cups shredded cheddar cheese
• 2 cups broccoli
• 1 tbsp lemon juice
• Salt to taste
• 1/8 cup diced chives/green onion
• 1/4 cup shredded mozzarella cheese

Directions

1. Cook macaroni according to package, drain, and set aside.
2. Cook broccoli in boiling water (abut 5 minutes).
3. Sweat onion and celery in butter in a large pot over medium heat until soft (about 5 minutes).
4. Stir in flour to coat and cook for 1 minute. Combine with wine and simmer until combined.
5. Stir in broth, mustard, cayenne, and nutmeg and simmer until slightly thickened (about 5 minutes).
6. Whisk in milk and warm through. (Do not let boil)
7. Add cheddar cheese, 1 cup at a time, allowing it to melt completely before adding the next cup.
8. Stir in macaroni, broccoli, lemon juice, and salt.
9. Remove heat and let thicken for 3-5 minutes. Garnish with chives and mozzarella cheese and serve with buffalo chicken fries.

Buffalo Chicken Fries

Serves 5

• 1/3 cup Frank’s Redhot sauce
• 4 tbs unsalted butter, melted
• 2 tbsp honey
• 1 lb boneless skinless chicken breasts, sliced lengthwise into 1/2 inch-wide strips, seasons with salt and pepper
• 1/3 cup all-purpose flour
• 1/4 cup vegetable oil

Directions

1. Whisk together hot sauce, melted butter, and honey in a bowl.
2. Toss chicken strips with flour and shake off excess flour.
3. Heat oil in large saute pan over medium-high. Add chicken strips and saute until browned (about 2 minutes per side).
4. Transfer strips to hot sauce mixture and coat evenly.
5. Serve with Macaroni ‘N’ Cheddar Broccoli soup.

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