Categories: Soup

Ingredients

• 1 1/2 cups elbow macaroni
• 3 tbsp. unsalted butter
• 3 tbsp. all-purpose flour
• 2 tsp Dijon
• 4 cups chicken broth
• 10 oz. box frozen pureed winter squash, thawed slightly
• 2 cups half-and-half
• 8 oz. cream cheese, cubed and softened
• 1 1/2 cups shredded Cheddar
• 2 tsp cornstarch
• 2 tsp white wine vinegar
• 1/4 tsp black pepper
• Slice chives, for garnish

Directions

1. Cook macaroni as directed. Drain and set aside.

2. Meanwhile, melt butter in a large pot over medium heat. Add flour and Dijon and whisk for 2 minutes. Gradually add broth, stirring constantly. Bring to a boil.

3. Add squash and return to a boil. Stir in half-and-half and bring to a simmer. Add cream cheese, whisking constantly until it is melted. Remove from heat.

4. Combine Cheddar and cornstarch in a medium bowl, tossing to coat evenly. Slowly add the cheese to the soup, stirring constantly until melted. Stir in the macaroni, vinegar and pepper. Top with chives.

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