Caramelized Macaroni and Cheese With Chicken And A Kick
Serving Size / Yield
- 1 8-oz. pkg. elbow macaroni
- 2 Tbs. butter
- 2 Tbs. flour
- 2 C. whole milk
- Kosher salt and fresh black pepper, to taste
- 1 tsp. onion powder
- 1 tsp. chili powder
- 8 oz. sharp cheddar, shredded and divided
- 1 rotisserie chicken, cubed (skin removed)
Prepare pasta according to directions, but undercook the pasta by about 3 minutes. It should be somewhat raw; it is going to cook in the oven. Drain and keep warm.
Melt butter in a large Dutch oven and mix in flour until it is a smooth sauce. Cook for two minutes. Slowly add in the milk and continue to whisk for about 5 minutes or until it gets thicker. Turn off the heat and stir in the seasonings, half of the cheese, and drained pasta. Gently fold in the rotisserie chicken that's been cubed.
Spoon the mixture into a 2 quart baking dish and top with the other half of the cheese.
Bake at 400 degrees for 15 minutes. After 15 minutes, turn the broiler on high and broil the top until it becomes golden-brown. It should take somewhere between 5-7 minutes. Watch closely and be careful not to burn. It will keep cooking once it's outside of the oven so the moment it turns golden brown, remove it.
Allow to rest for 5-10 minutes before serving.