For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1.5 lbs) or 4 chicken thighs
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper

For the Soup Base:

• 4 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• ½ tsp dried thyme
• ½ tsp smoked paprika
• ¼ tsp dry mustard powder
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• Salt and pepper, to taste

For the Macaroni and Cheese:

• 1 ½ cups elbow macaroni, uncooked
• 4 cups (about 1 lb) sharp cheddar cheese, freshly grated
• ½ cup Monterey Jack cheese, freshly grated

Optional Garnishes:

• Fresh parsley or chives
• Extra shredded cheddar
• Crumbled crispy bacon
• Croutons