Fall Recipe #26 - Mac and Cheese Casserole w/ Chicken

INGREDIENTS

1 pound of macaroni noodles

1 skinned and pulled rotisserie chicken

1/2 cup of all-purpose flour

1/2 cup of unsalted butter

3 cups of milk

8 ounces of shredded cheddar cheese

1/2 cup of Cream cheese

1 cup of crush corn flakes

Kosher Salt and pepper to taste

1/4 teaspoon of ground nutmeg

DIRECTIONS

Step 1:

PREHEAT the oven to 350°.

Step 2:

MELT the butter in a small saucepan and whisk in the flour until combined to form a roux.  Set aside.

Step 3:

BOIL the milk in a large pot and whisk in the roux until it becomes very thick.

Step 4:

WHISK the cream cheese and shredded cheddar cheese into the thickened milk until completely combined.  

Step 5:

SEASON the cheesy milk with salt and pepper and nutmeg.

Step 6:

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

Step 7:

COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix.

Step 8:

POUR the mixture into a Reynolds® Bakeware Non-Stick 9x13 casserole pan and top off with the crushed cornflakes.

Step 9:

PLACE the pan in the oven and bake for 45 minutes.

Recipe Credit