Mac and Cheese Soup

Instructions

1. In a medium pot, bring the chicken broth to a boil. Add the elbow macaroni and cook until al dente, per the time indicated on the package. Do not drain.
2. While the pasta is cooking, melt butter in a separate saucepan and whisk in the flour. Cook for 1 minute.
3. Add garlic and cook until fragrant, about 30 seconds. Slowly whisk in milk a little at a time until smooth. Stir in seasonings and cook over medium heat while whisking until thick and bubbly. Let boil for about 1 minute.
4. Reduce the heat to medium-low and stir in cream cheese and shredded cheeses. Whisk until smooth; the mixture will be thick.
5. Once the pasta is cooked, add along with the chicken broth into the cheese mixture. Stir to combine. Heat over medium heat about 3 minutes or until hot.
6. Taste and season with salt & pepper if desired. Garnish with additional cheese and parsley to taste.