Savor the Comfort of Creamy Chicken Macaroni Cheese Bliss

Enjoy a warm bowl of Creamy Chicken Macaroni Cheese that blends the comfort of macaroni and cheese with chicken soup.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

3 cups Cooked Chicken Using rotisserie chicken makes it super convenient.
4 tablespoons Unsalted Butter Olive oil can be used for a lighter option.
1 large Yellow Onion Finely diced; shallots can be a milder substitute.
2 medium Carrots Peeled and finely diced; frozen options work perfectly.
2 stalks Celery Finely diced; leeks can give a unique twist.
3 cloves Garlic Minced; garlic powder is a quick substitute (1 tsp).
0.5 teaspoon Dried Thyme Replace with mixed Italian herbs if preferred.
0.5 teaspoon Smoked Paprika Regular paprika works for a milder profile.
0.25 teaspoon Dry Mustard Powder Use prepared mustard if easier.

For the Creaminess

0.25 cup All-Purpose Flour Gluten-free flour can replace it if needed.
6 cups Low-Sodium Chicken Broth Swap for vegetable broth for a vegetarian twist.
2 cups Whole Milk Half-and-half or non-dairy alternatives work as substitutes.
1 cup Heavy Cream Use extra whole milk for a lighter option.

For The Cheesy Goodness

1 teaspoon Dijon Mustard Yellow mustard can be a simple substitute.
0.5 teaspoon Worcestershire Sauce Soy sauce can work in a pinch.
0.25 teaspoon Cayenne Pepper Optional; red pepper flakes can heat things up.
4 cups Sharp Cheddar Cheese Gruyère can boost flavor variations.
1 cup Monterey Jack Cheese Swap for Pepper Jack if you like a kick.
0.5 cup Parmesan Cheese Pecorino Romano can jazz it up a bit.

For the Macaroni

1.5 cups Elbow Macaroni Feel free to use any short pasta shape you fancy.

Equipment

Large pot
Dutch oven
Colander

Method

Step-by-Step Instructions

Cook the macaroni in boiling salted water for 7-8 minutes until al dente, then drain and set aside.
Sauté the onions, carrots, and celery in butter for 8-10 minutes, then add garlic, thyme, paprika, and mustard powder.
Sprinkle flour over the sautéed mixture and stir constantly for 2-3 minutes to form a roux.
Gradually whisk in chicken broth, then add milk and cream, stirring until smooth, and simmer for 5-7 minutes.
Add Dijon mustard, Worcestershire sauce, and cayenne pepper; mix and season to taste.
Gradually stir in the cheeses until melted and creamy.
Fold in cooked chicken and macaroni, mixing gently, and allow to heat together for 5-10 minutes.
Adjust seasoning if needed, serve in bowls, and garnish as desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 400mgIron: 2mg

Notes

This soup is adaptable to suit your personal tastes and preferences.

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