STOVETOP CHEDDAR CHICKEN MACARONI AND CHEESE
- salt for pasta water plus ¼ teaspoon, divided
- 400 g dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
- 2 tablespoons cake flour
- 1½ cups milk
- 1 to 1½ teaspoon minced chipotle chilli *
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon ground pepper
- Tabasco sauce to taste
- 1½ cups Cheddar, grated plus extra to top with
- 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 the butter in a medium saucepan over medium heat.
Make roux by sprinkling flour over 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 the 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 Tabasco and whisk until completely melted into the sauce.
Stir the hot cooked pasta, sauce, and chicken into the pot.
Topped with some grated cheese and grilled until melted.
Recipe posted and photo: Melissa Ann Vermeulen
