STOVE TOP CHEDDAR CHICKEN MAC AND CHEESE
- salt for pasta water plus ¼ teaspoon, divided
- 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
- 2 tablespoons butter
- 2 tablespoons cake flour
- 1½ cups milk, non-fat if desired
- 1 to 1½ teaspoon minced chipotle chili
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- 1½ cups cheddar, grated
- 2 cups cooked chopped or shredded chicken breast
Bring a large pot of salted water to a boil, prepare pasta according to package. Drain well.
Melt butter in a medium saucepan over medium heat. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter.
Whisk in milk and continue whisking until all of the flour is incorporated into the milk. Scrape along edges of the saucepan with a spatula to make sure no roux remains in the corners.
Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
Remove the sauce from the heat. Stir in cheddar cheese and whisk until completely melted into the sauce.
Stir the hot cooked pasta, sauce, and chicken in the pot.
I used Tabasco Sauce and I also topped it with some grated cheese and grilled until melted
Photo: Melissa Ann Vermeulen
Recipe posted by: Melissa Ann Vermeulen