2 Tbsp. butter or margarine
1/4 cup all-purpose flour
2 cups light cream
2 cups chicken broth, divided
3/4 pound process american cheese, cubed or cheddar cheese
2 boxes (7oz. each) elbow macaroni, cooked and drained
3 cups cooked and cubed chicken
1 jar (2oz.) diced pimientos, drained
1 tsp. salt
1/2 tsp. pepper
snipped fresh parsley, optional
In a large saucepan, melt butter. Stir in flour until combined.
Add cream and 1-1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly; Cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional broth if needed. Pour into a 3-qt. baking dish. Bake , uncovered at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley if desired. Yield; 6-8 servings.
