Creamy Mac Cheese (Print Version)
# Ingredients:
01 -
1¼ cups of uncooked elbow pasta.
02 -
Around 4-5 cups of chicken stock.
03 -
2 minced garlic cloves.
04 -
1 cup of milk.
05 -
2 tablespoons of unsalted butter.
06 -
1 cup of cheddar, shredded.
07 -
¼ teaspoon of ground black pepper.
08 -
½ teaspoon each of mustard powder and onion powder.
09 -
4 ounces of soft cream cheese, spreadable.
10 -
2 tablespoons of plain flour.
11 -
½ cup of shredded Swiss cheese or extra cheddar.
12 -
¼ teaspoon of salt.
# Instructions:
01 -
Boil chicken broth in a medium pan, then stir in your macaroni. Cook the pasta until it reaches that perfect chewy texture—check the package for how long to boil. Leave the broth as is while cooking, no straining needed.
02 -
While your pasta's boiling, grab another pan, melt the butter, and mix in some flour. Keep stirring and let it cook just long enough to get rid of that raw flour taste—about a minute works.
03 -
Throw in the minced garlic and cook it for a quick 30 seconds until it smells delicious. Gradually pour in the milk, whisking slowly so it doesn’t clump, until it’s nice and smooth.
04 -
Drop in the onion powder, a touch of mustard powder, the salt, and pepper. Gently cook and whisk until it starts bubbling and thickens up. Let it bubble for one more minute while stirring.
05 -
Lower the heat a bit, toss in the cream cheese, then add your shredded cheddar and Swiss or extra cheddar. Keep stirring until everything melts into a creamy, thick sauce.
06 -
Stir the pasta along with the leftover chicken broth into the cheese sauce. Let the mixture heat through for a few minutes on medium heat so it’s piping hot.
07 -
Take a spoonful, taste it, and adjust with a bit more salt or pepper if needed. Top it with parsley or even more cheese, and dig in while it’s warm!
# Notes:
01 -
This creamy soup version of Mac and Cheese is like a warm hug, ideal for chilly evenings.
02 -
If the soup becomes thick after sitting, just stir in a little extra chicken stock to thin it out.
03 -
Want a flavor upgrade? Try swapping in some smoked cheddar or Gruyère cheese!