Ingredients
2 tablespoons butter1/4 cup all-purpose flour2 cups half-and-half cream1-1/2 to 2 cups chicken broth, divided3/4 pound Velveeta, cubed2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained3 cups cubed cooked chicken1 jar (2 ounces) diced pimientos, drained1 teaspoon salt1/2 teaspoon pepperSnipped fresh parsley, optional
Preparation
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed.
Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through. Sprinkle with parsley if desired.
