Chicken Mac and Cheese

The root recipe for this came from the family recipe box of one of the boys in my fiance’s wing. Family recipes are always the best; I always feel blessed and privileged when they are shared with me. But I can’t help but adjust a bit and add some things to make it my own; I hope that you do the same too!

Serving size: one 9×13 pan + a little pan for the overflow. (ie, 8 girls…..or 4 men…) This recipe can be easily halved if you want to make a smaller portion.

– 4 cups elbow macaroni, uncooked
– 2 large chicken breasts, cubed
– 6 Tbls butter
– 6 Tbls flour
– 2 tsp salt
– 6 cups milk
– 4 cups cheese (any mixture of various cheeses will do. Don’t use pre-shredded if possible; the starch used to prevent caking will make your mac and cheese sauce weird-ish. It’s best if you grate blocks of cheese yourself. I like sharp cheddar, Gouda, Monterrey jack etc.)

1. Preheat oven to 400 degrees. Boil the macaroni according to instructions on box; strain and rinse. Boil chicken breast until cooked; strain and rinse. Toss together, and pour into pans. Set aside.

2. Melt butter in a medium sized pot on medium-high heat. Stir in flour and salt.
    Add milk, one cup at a time. Bring to a slight boil after adding each cup of milk.

3. Reduce heat, add in cheeses, and stir till all is melted. Pour cheese sauce over macaroni, and gently stir in the pan (while trying not to spill over the sides) to combine. Top with a bit more shredded cheese.

4. Bake for 20 minutes.

Serve with sauteed spinach and a cold ginger beer. Enjoy!!

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