Macaroni and Cheese Chicken Soup

I have been wanting to make macaroni and cheese for Emily for a couple of weeks, she's been busy, then caught the flu. I made her some Macaroni and Cheese Chicken Soup to help her recover, and dropped it off for her.

Ingredients:

• 4 cups chicken broth or stock see note
• 6 ounces uncooked elbow macaroni 
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cloves garlic minced
• 1 cup milk
• 4 ounces softened cream cheese
• 1 cup (4 ounces) sharp cheddar cheese. shredded
• ½ cup (2 ounces) swiss cheese shredded, or additional cheddar cheese
• ½ teaspoon onion powder
• ½ teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon pepper 
• optional - 8 to 10 ounces cooked and shredded chicken
  

 

Instructions:

1. In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, per the time indicated on the package. Do not drain.
2. While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour. Cook for 1 minute.
3. Add garlic to buuter/flour mix, and cook until fragrant, about 30 seconds. 
4. Slowly whisk in milk a little at a time until smooth. Stir in seasonings and cook over medium heat while whisking until thick and bubbly. Let bubble for about 1 minute.
5. Reduce the heat to medium-low and stir in cream cheese and shredded cheeses. Whisk until smooth; the mixture will be thick.
6. Once the pasta is cooked, add it along with the chicken broth into the cheese mixture, stirring to combine,
   
7. If using, stir in shredded chicken.
   
8.  Heat over medium heat about 3 minutes or until hot.
9. Taste and season with salt & pepper if desired. 
10. Garnish with additional cheese and parsley to taste.
    

 

Carole's Notes:

We liked this! It was a creamy cheesy chicken soup - lighter than macaroni and cheese. The leftovers will thicken up in the refrigerator. (I made a double recipe, and shared about 1/2 with Emily. I think this makes about 6 servings.)

The recipe is from https://www.spendwithpennies.com/mac-and-cheese-soup/