Mac n Cheese Soup

Again, I made this my own but subbing in certain things, but overall awesome recipe!

1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup celery (I used more and also added about 1/2 cup carrots)
2 tbsp unsalted butter
1/3 cup flour
1/2 cup dry white wine (didn't use this)
2 cups chicken broth (added extra)
1 tsp dry mustard (added extra)
1/8 tsp nutmeg
1/8 tsp cayenne pepper (also added black pepper)
2 cups whole milk (used skim)
4 cups shredded sharp Cheddar
1 tbsp lemon juice (didn't use)
salt to taste
1/4 cup crumbled blue cheese (didn't use)
2 tbsp minced fresh chives (didn't use)
(added hot sauce and crumbled bacon on top)

Cook macaroni in a pot of salted water; drain and set aside.
Sweat onion and celery (and carrot) in butter in a large saucepan over medium heat until soft, about 5 minutes.
Stir in flour to coat and cook 1 minute. Deglaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.
Add cheddar, allowing it to melt completely. Stir in macaroni, lemon juice, and salt; remove from heat.
Combine blue cheese and chives in a small bowl. Garnish each serving with blue cheese mixture.

(Also pictured is the book I just finished reading - Michael Pollan's Food Rules" An Eater's Manual. It was really good!)