Ingredients
Scale
- 8 cups chicken stock
- 2½ cups macaroni (elbow or shell), uncooked
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups evaporated milk
- 8 ounces cream cheese, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Velveeta, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry mustard powder
- Salt and pepper to taste
- Sliced green onions (optional)
Instructions
- Pour chicken stock into a stockpot and bring to a boil.
- Add macaroni and cook until al dente, about 10 minutes.
- In a separate saucepan, melt butter and whisk in flour to create a roux.
- Slowly add evaporated milk to the roux, whisking until smooth.
- Stir in garlic powder, onion powder, and dry mustard powder.
- Cook until the mixture thickens as desired.
- Reduce heat and add cream cheese, cheddar, and Velveeta, whisking until melted.
- Combine the cheese mixture with the cooked macaroni and chicken stock, stirring gently.
- Season with salt and pepper to taste.
- Serve with optional garnishes of cheese or sliced green onions.
Notes
Use freshly shredded cheese for the best melting results.
Avoid boiling the soup after adding the cheese to maintain a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 4
- Sodium: 950
- Fat: 23
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 2
- Protein: 18
- Cholesterol: 60