1. In a 4 1/2-quart Dutch oven over medium heat, melt the butter and add the flour, salt, and pepper (the rouge). Cook over low heat, stirring all the time, until the mixture is smooth and bubbly, about 2 minutes.
2. Add the chicken stock and milk slowly blending it into the rouge, bring to a boil and cook for 2 minutes. Remove from the heat and add 3 cups of the cheese, stirring until the mixture is melted and smooth. Stir in the cooked macaroni.
3. Preheat the oven to 350 degrees. Divide the soup among 8 ovenproof serving bowls. Top each serving with the remaining 1 cup of grated cheese and the bread crumbs. Place bowls on a baking sheet and bake for 10 minutes, or until soup is bubbly and the top is golden brown. Serve at once.
Diced ham is a nice addition to this recipe. Sometimes we add broccoli too.
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|Serving Size: 1 Serving (549g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 339 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 110.1mg||34 %|
|Sodium 938.8mg||32 %|
|Potassium 706.2mg||19 %|
|Total Carbohydrate 57.1g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 55.4g|
|Protein 33.6g||48 %|
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Calories per serving: 704
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