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Ingredients
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- 2 tbsp unsalted butter
- ½ cup sweet onion diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups uncooked elbow macaroni
- 2 cups whole milk
- 1 cup half-and-half
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tsp dijon mustard
- ½ tsp paprika
- salt and pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens. Stir in the minced garlic and cook for an additional 30 seconds.
- Sprinkle in the flour, stirring constantly for about 1 minute.
- Pour in the chicken broth and add the elbow macaroni. Bring the mixture to a boil while stirring often to prevent sticking.
- Once boiling, reduce heat to medium-low and cook uncovered for 8 to 10 minutes, stirring frequently, until the pasta is tender.
- Stir in the shredded cheeses, milk, half-and-half, Dijon mustard, paprika, salt, and pepper. Heat for an extra 5 minutes or until hot, then taste and adjust seasoning before serving.
Notes
Feel free to use your favorite type of cheese for a different flavor profile.
You can substitute the chicken broth with vegetable broth for a vegetarian option.
For added flavor, consider including cooked bacon or diced ham.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 65mg