Adapted from Cuisine at Home


2 slices bread
1 tablespoon butter
2 tablespoons chopped parsley
6 ounces dry elbow macaroni, cooked and drained
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons butter
1/2 cup white wine
2 cups chicken broth
1/4 teaspoon cayenne pepper
2 cups whole milk
2 cups sharp cheddar cheese, grated (I like Cabot)
1/4 cup flour


1. Make bread crumbs: Put bread in food processor and process until you have coarse crumbs. Melt 1 tablespoon butter in medium frying pan and saute crumbs until golden and crisp, 5-7 minutes. Cool and then stir in chopped parsley. Set aside.
2. Saute onion and celery in a large saucepan with 2 tablespoons of butter over medium heat until soft, about 3-5 minutes.
3. Ad flour to saucepan and stir for 1 minutes. Pour in wine and simmer for another 2 minutes.
4. Add broth and pepper and simmer for 5 minutes until slightly thickened. Whisk in milk and simmer for another 2-3 minutes until hot. Do not boil.
5. Add the cheese by handfuls, stirring after each handful until all the cheese is melted and the soup is smooth. Stir in the macaroni and simmer until the macaroni is warmed through.
6. Ladle into soup bowls and garnish with a generous handful of breadcrumbs. Serve at once.