• 2 Tbs. butter or margarine
• 1/4 C. all purpose flour
• 2 C. light cream
• 1 1/2-2 C. chicken broth, divided
• 3/4 lb. process American cheese, cubed
• 2 7 oz. boxes elbow macaroni, cooked and drained
• 3 C. cubed cooked chicken
• 1 2 oz. jar 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 C. 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 quart baking dish. Bake, uncovered at 350 degrees for 40 minutes or until heated through. Sprinkle with parsley if desired.

Yield: 6-8 servings