Yield: 6 servings
|2 cups||Light cream|
|2 cups||Chicken broth, divided|
|¾ pounds||Process American cheese, cubed|
|2 \N||Boxes (7 oz. each) elbow macaroni,|
|\N \N||Cooked and drained|
|3 cups||Cubed cooked chicken|
In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1½ cups of the broth all at once; stir until smooth.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted.
Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through.
From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo