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Chicken Macaroni & Cheese
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Source: http://www.reallifeeating.com/?cat=3
| This is a great recipe I found a long time ago. The original recipe can be found at Tasty Kitchen. Originally it was a buffalo chicken recipe, but I make it now without the buffalo sauce. Head on over to the original site if you want to try it a little spicy. Chicken Macaroni & Cheese | |
| 2 | Boneless Chicken Breasts |
| 3 Tbsp. | Vegetable Oil |
| 1 lb. | Elbow Macaroni |
| 1 c. | Sour Cream |
| 8 oz. | Extra Sharp Cheddar Cheese |
| 8 oz. | Monterey Jack Cheese |
| 8 oz. | Blue Cheese |
| 3 Tbsp. | Butter |
| 3 Tbsp. | All-purpose Flour |
| 3 c. | Milk |
Pre-heat oven to 350 degrees. Cut chicken breasts into small chunks. Put oil in skillet and cook chicken all the way through. Remove from skillet and drain on paper towels. Shred the cheddar cheese and monterey jack cheese into a bowl with crumbled blue cheese. Mix in sour cream and a little black pepper to taste, set aside. Cook elbow mac according to instructions on box. While pasta is cooking, melt the butter over medium-high heat in the skillet. Once the butter is melted, whisk in the flour. Whisk constantly for 2 minutes. Whisk the milk into the mixture, stirring often until the sauce is thickened. Remove pan from heat and add cheese mixture. Stir until cheeses are melted. Add pasta and chicken, mix well. Pour into a 9×13 glass baking dish. Bake for a half hour until bubbly. Remove from oven and enjoy!!
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