Leftover Mac and Cheese Soup

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups vegetarian chicken broth
• 1/4 cup yellow onion, diced
• 1-2 cloves garlic, minced
• 4 oz. cream cheese, cubed and softened
• 2 cups sharp Cheddar cheese, grated
• 1/2 cup half-and-half
• 6 cups prepared mac and cheese
• salt and pepper, to taste
• cayenne pepper sauce, to taste

Instructions

1. Melt butter in a large pot, over Medium High heat. Add onions and cook, stirring frequently 2-3 minutes. Add garlic and continue cooking an additional 1-2 minutes. Season with salt and pepper.
2. Add flour and whisk mixture until thickened into a roux. Add broth one cup at a time, whisking to fully incorporate after each addition. Bring to a boil then reduce heat to Low.
3. Gradually stir in cream cheese, cheddar cheese, and half-and-half. Continue stirring frequently until cheeses are melted.
4. Add the mac and cheese. Stir to combine and heat through. Adjust seasoning to taste with salt, pepper, and cayenne pepper sauce. Serve warm.