Big Batch Rotisserie Chicken Mac & Cheese
Prep Time
Cooking Mode
2 ¼ cups Compliments Elbow Macaroni
¼ cup butter
1 large onion, finely diced
¼ cup all-purpose flour
4 cups milk
2 cups shredded Sensations by Compliments Canadian Cheddar Cheese Aged 2 Years
½ tsp salt
¼ tsp pepper
2 rotisserie chicken breasts (or other cooked chicken), shredded or chopped
¼ cup chopped chives
2 ¼ cups Compliments Elbow Macaroni
¼ cup butter
1 large onion, finely diced
¼ cup all-purpose flour
4 cups milk
2 cups shredded Sensations by Compliments Canadian Cheddar Cheese Aged 2 Years
½ tsp salt
¼ tsp pepper
2 rotisserie chicken breasts (or other cooked chicken), shredded or chopped
¼ cup chopped chives
Directions
1Cook pasta according to package directions. Drain pasta; set aside and keep warm.
2Meanwhile, in saucepan, melt the butter and stir in onion. Cook 5 to 8 min., or until tender. Sprinkle with flour. Cook 2 min., stirring. Slowly whisk in milk until sauce is smooth. Bring just to a boil; whisking constantly. Reduce heat to a simmer; cook 10 to 12 min., stirring frequently, until sauce thickens slightly. Add cheese; stir until melted. Mix in macaroni, salt and pepper.
3Transfer to serving bowl(s). Top with chicken and garnish with chives.
Tips
1
Tuck leftover rotisserie chicken into Vietnamese-style sandwiches.
2
For a heartier mac & cheese dish, also add the meat from the rotisserie chicken legs or pan-fry up to 4 chicken breasts, slice and place on the pasta to serve.
Disclaimer
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Personal Note
Personal Note
