Chicken noodle soup meets mac n’ cheese.
1. Saute garlic in a medium saucepan with a little bit of olive oil over medium heat until soft and fragrant. Add chicken broth and bring to a boil. Add noodles and cook for 8-10 minutes, or until noodles are just barely cooked.
2. Dissolve the cornstarch in the cold water and add to the boiling noodles. Boil for about 1 minute and remove from heat. Add the chicken and stir to combine everything. Do not drain.
3. Let noodles cool slightly, about 5 minutes, so that the broth will thicken into a sauce. Put pan back on low heat. Add butter, milk, and cheese and mix for about 3-4 minutes. Sprinkle with crumbled bacon or breadcrumbs and serve immediately.
Note: Add an additional tablespoon or two of water/milk if the noodles have become too sticky after cooling. This will make it smooth and creamy again.
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Good, but lacked a little flavor. I tasted as I went and held off on adding salt because I thought the cheese would bring out more flavor, but I still needed to add salt. I put panko breadcrumbs on top with bacon bits (because I was lazy and I didn’t want to make bacon). Once a little bit more salt was added, it brought out the flavors. Very simple recipe!
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