Chicken Mac & Cheese

Chicken Mac & Cheese

3 cups dry macaroni

1 chicken breast

2 tbs butter

16 oz (2 cups) heavy cream

1 cup milk

8 oz (2 cups) cheddar 

8 oz (2 cups) Colby Jack

4 oz (1 cup) Gouda

4 oz (1 cup) mozzarella 

2 oz (1/4 cup) cream cheese 

1 tsp salt

1 tsp chicken bouillon 

1/2 tsp onion powder

1/2 ground mustard

1/2 tsp pepper

1/2 tsp adobo (optional, don’t buy it just for this recipe)

1. Boil pasta and cook & shred chicken (you can boil, grill, sauté, cook in air fryer, whatever method works best for you)
2. In a sauce pan over medium heat, melt the butter and then slowly whisk in the heavy cream and milk.
3. Add in all but about 1 cup of shredded cheese along with the cream cheese.  Stir until all the cheese has melted and combined. (Be careful to touch the bottom of the pot as you stir so it doesn’t scorch.)
4. Add in all of the spice and stir to combine.
5. Mix the cheese sauce, cooked macaroni and shredded chicken together and pour into 9x13 pan.
6. Sprinkle the remaining cup of shredded cheese over the top and broil for 2-5 minutes, until top is browned and bubbling. 

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Mac & Cheese is one of my all time favorite dishes. However I’ve never been successful in making it so it’s not to dry, until this recipe. It is creamy and hearty and so so delicious.  My sister-in-law once told me that you can’t call anything a meal unless it has meat somewhere in it, hence the addition of the chicken. It was such a hit at our dinner table that my husband went back for seconds before he had even finished his first plate.  We will be making this again soon!