Ingredients
Scale
- 4–5 cups chicken broth or stock
- 1¼ cups uncooked elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 cup milk
- 4 ounces spreadable cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Swiss cheese (or additional cheddar cheese)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring the chicken broth to a gentle boil in a medium pot.
- Add the elbow macaroni and cook until just al dente, about 7–8 minutes. Drain and set aside, reserving ½ cup of the cooking broth.
- In the same pot, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute to form a roux.
- Add the minced garlic and cook 30 seconds until fragrant.
- Slowly whisk in the milk until smooth and slightly thickened.
- Stir in the reserved pasta broth and the spreadable cream cheese until the mixture is smooth.
- Add the shredded cheddar and Swiss cheeses, stirring until completely melted and creamy.
- Season with onion powder, dry mustard, salt, and black pepper. Taste and adjust seasoning as needed.
- Fold the cooked macaroni back into the cheese sauce, adding a splash of broth if you prefer a looser soup consistency. Heat through and serve hot.
Notes
Use freshly shredded cheese for the creamiest melt and keep some reserved pasta water or broth to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian