Mac and Cheese Soup with Chicken and Bacon

(Courtesy of southernbite.com)

Ingredients:
3 c. shredded cooked chicken
6-8 slices bacon, cooked to crispy, then crumbled
2 c. dried uncooked elbow macaroni
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. half-and-half
1 c. chicken broth
1 can (10.75 oz.) condensed cheddar cheese soup, undiluted
1/2 tsp. ground mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1 1/2 c. shredded sharp cheddar cheese

Directions:
Cook the macaroni in salted water according to the package direction, drain well and set aside.

Meanwhile, in a large pot or Dutch oven, melt the butter over medium heat.  Add the flour and whisk to combine.  Cook 2-3 minutes.  Slowly add the half-and-half and broth, whisking constantly.  Stir in the cheddar cheese soup, ground mustard, garlic powder, onion powder and salt.  Bring to a boil, then reduce heat to a simmer.  Once thickened, whisk in the cheddar cheese and stir until completely melted.  Add in the cooked chicken, chopped bacon and cooked macaroni.  Stir until combined and cook until heated through.  Feel free to add more broth, half-and-half or even some leftover pasta water if the soup gets too thick.  Serve immediately.

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