The marriage of macaroni and cheese with soup is one for the ages. While it’s great for dinner, it works even better as your kid’s lunch. Just pack some in a thermos to keep warm and send them on their way.
- Serves: 4–6
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- 2 cups dried elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 (10.75-ounce) can condensed cheddar cheese soup
- ½ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded smoked Gouda cheese
- 2 cups shredded cooked chicken (see Note)
- 8 bacon slices, cooked and crumbled
- Bring a large pot of water to a boil. Add the macaroni and cook until al dente according to the package instructions. Drain and set aside.
- In a large pot, melt the butter over medium heat. Add the ﬂour and whisk until combined. Cook, stirring, for 3 minutes, being careful not to brown the ﬂour.
- Gradually add in the half-and-half and broth, whisking until combined.
- Add the cheddar cheese soup, mustard, garlic powder, onion powder, paprika, and salt.
- Bring to a boil, then reduce the heat to low and simmer until thickened, 5 to 8 minutes.
- Stir in the cheddar and Gouda cheeses until melted, about 3 minutes.
- Add the chicken, macaroni, and half the bacon. Stir to combine and cook until the chicken is heated through.
- If the soup is too thick, add additional broth or half-and-half to thin it to the desired consistency.
- Ladle into bowls, top with the remaining bacon, and serve.
To cook the chicken, place 2 medium boneless, skinless chicken breasts on a baking sheet and bake at 350ºF for 30 minutes. Shred.