- 3 slices bacon
- 2 cups dry elbow macaroni
- 3 tablespoons butter
- 1/2 stalk celery, minced fine
- 1/2 medium onion, minced fine
- 1/3 cup all purpose flour
- 2-1/2 cups chicken broth
- 2 cups of whole milk
- 4 cups of shredded sharp cheddar cheese
- 1/2 teaspoon of dry mustard
- Pinch nutmeg
- 1/2 teaspoon Cajun seasoning, or to taste
- 1 green onion, sliced
- Salt to taste, only if needed
Cook the bacon until crisp, cool, chop, and set aside. Prepare pasta according to package directions, drain and set aside.
Melt butter in a small soup pot; add the celery and onion and saute until tender but not browned. Sprinkle in the flour and cook over medium to medium high heat, stirring constantly for about a minute. Begin to whisk in the broth about 1/2 cup at a time, constantly whisking until fully incorporated and smooth. Repeat with the milk. Bring the mixture back up to heat until fully warmed through, but do not allow it to boil! Begin to stir in the cheese, about 1 cup at a time. Allow the cheese to fully melt before adding in the next cup.
In a separate small bowl, stir together the green onion and chopped bacon. Add the dry mustard, Cajun seasoning and nutmeg, and heat through until hot. Add the cooked pasta and stir to break up the noodles. Heat through, but do not allow the soup to boil. Taste and add salt, only if needed.
Remove soup from the heat and serve immediately, garnished with a pinch of the green onion/bacon mixture.