In a medium pot, bring 4-5 cups of chicken broth to a rolling boil over high heat. Once boiling, add 1¼ cups of uncooked elbow macaroni and cook according to package instructions until al dente, roughly 6-8 minutes.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour, cooking for about 1 minute until it forms a slightly golden paste.

Add 2 cloves of minced garlic to the roux and sauté for 30 seconds until fragrant. Whisk in 1 cup of milk to create a smooth mixture, ensuring there are no lumps.

Stir in ½ teaspoon of onion powder, ½ teaspoon of dry mustard powder, ¼ teaspoon of salt, and ¼ teaspoon of black pepper into the creamy base.

Lower the heat to medium-low and incorporate 4 ounces of spreadable cream cheese, 1 cup of shredded sharp cheddar cheese, and ½ cup of shredded Swiss cheese into your mixture.

Gently fold in the cooked pasta along with the chicken broth from the first pot. Stir until well combined, allowing the soup to heat through for about 3 minutes.

Taste your Mac and Cheese Soup and adjust the seasoning with additional salt and pepper as needed. Simmer for another minute or two before serving.