Comfort Food (Print Version)
# Ingredients:
01 -
4-5 cups chicken broth or stock.
02 -
1¼ cups uncooked elbow macaroni.
03 -
2 tablespoons butter.
04 -
2 tablespoons all-purpose flour.
05 -
2 cloves garlic, minced.
06 -
1 cup milk.
07 -
4 ounces spreadable cream cheese.
08 -
1 cup shredded sharp cheddar cheese.
09 -
½ cup shredded Swiss cheese (or additional cheddar cheese).
10 -
½ teaspoon onion powder.
11 -
½ teaspoon dry mustard powder.
12 -
¼ teaspoon salt.
13 -
¼ teaspoon black pepper.
# Instructions:
01 -
In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, following the time indicated on the package. Do not drain.
02 -
While the pasta cooks, melt butter in a separate saucepan and whisk in the flour. Cook for 1 minute to remove the raw flour taste.
03 -
Add minced garlic and cook until fragrant, about 30 seconds. Slowly whisk in the milk, a little at a time, until smooth.
04 -
Stir in onion powder, dry mustard powder, salt, and black pepper. Cook over medium heat, whisking until thick and bubbly. Let it boil for about 1 minute.
05 -
Reduce the heat to medium-low and stir in the cream cheese, shredded cheddar, and Swiss cheese. Whisk until the mixture is smooth and thick.
06 -
Add the cooked pasta and chicken broth to the cheese mixture. Stir to combine, then heat over medium heat for about 3 minutes or until hot.
07 -
Taste and season with additional salt and pepper if needed. Garnish with extra cheese and parsley as desired.
# Notes:
01 -
This Mac and Cheese Soup is a creamy, comforting twist on a classic favorite, perfect for chilly days.
02 -
You can add a bit more chicken broth if the soup thickens too much upon standing.
03 -
For added flavor, try using smoked cheddar or Gruyère cheese.