Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter |
¼ cup | Flour |
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 |
1 teaspoon | Salt |
½ teaspoon | Pepper |
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