Chicken Mac-n-Cheese
You can tweak the flavor by how you cook the chicken! I used my easy crockpot chicken that has a Hispanic taste. Buffalo pulled chicken would be yummy, too! You can also use plain or leftover Rotisserie chicken. I made triple this to last us a few days. It reheats really well!
Ingredients:
16 oz shredded chicken, your choice
8 oz Banza pasta shells
1 cup pasta water
1 cup Plain Fairlife Milk, your choice
8-10 oz Farmhouse Shredded Cheddar Cheese and about 2oz set aside
Instructions:
Preheat an oven to 400ºF and bring a pot of salted water to a boil for the pasta.
Cook the pasta for 8-9 minutes until tender. Reserve 1 cup of pasta water before draining the pasta. Set aside.
Set the burner to its lowest setting and add the drained pasta back to the pot with the cup of pasta water and milk. Stir to incorporate fully.
Gradually fold in about 8-10 oz of shredded cheese, 1-2 oz at a time, until you have a smooth sauce. (Don't worry if the sauce is slightly runny; it will thicken in the oven once the chicken is added.) Salt and pepper to taste.
Transfer the mac and cheese to a baking dish and stir in the shredded chicken. Top with about 2 oz of shredded cheese. Bake for 8-10 minutes until the cheese is melted and bubbly.
