Green Chile Chicken Mac and Cheese

(2)
2 reviews.
  • 25 min prep time
  • 55 min total time
  • 12 ingredients
  • 10 servings

Ingredients

3
1/2 cups uncooked elbow macaroni (14 oz)
1/3 cup butter or margarine
1/3 cup all-purpose flour
1
teaspoon salt
1
teaspoon freshly ground pepper
1
1/2 cups milk
1
cup water
5
cups shredded sharp Cheddar cheese (20 oz)
2
cups shredded deli rotisserie chicken (from 2-lb chicken)
4
cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2
cups French bread crumbs
1/3 cup butter or margarine, melted

Directions

  1. 1 Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time; cover to keep warm.
  2. 2 Meanwhile, in Dutch oven or 3-quart saucepan, melt 1/3 cup butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk and water, stirring constantly, until mixture boils and thickens. Add 4 cups of the cheese; stir until cheese is melted.
  3. 3 Add cooked macaroni to cheese sauce; toss to coat completely. Stir in chicken and chiles. Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
  4. 4 In small bowl, mix bread crumbs and melted butter. Sprinkle over macaroni mixture.
  5. 5 Bake uncovered 25 to 30 minutes or until browned and bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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