Chicken Cordon Bleu Creamy Mac & Cheese
- 4 boneless skinless chicken breasts - seasoned & grilled on BBQ & cut into bite sized chunks or pieces or rotisserie chicken
- 1 pack Honey Baked Ham slices- diced
- 16 oz bag of elbow macaroni
- 2 sticks butter
- 1 cup flour
- 2 tsp salt though I usually just sprinkle in the seasonings to taste
- 1 tsp pepper
- 4 cups low fat milk
- 2-1/2 cups shredded sharp cheddar cheese
- 2 cups shredded Swiss cheese
- Cook your chicken- cut & set aside.
- Dice your ham- set aside.
- Prepare pasta noodles to package directions- cooking al dente so they hold up in the mixing process. Drain & set aside in large covered pot.
- Prepare your roux by melting your butter in a medium saucepan over med/high heat. Once it's almost melted quickly whisk in your flour & seasonings.
- Keep it moving & wait for it to darken slightly & come to a thick creamy texture.
- Whisk in your milk & increase your heat to high to get mixture to thicken- keep whisking.
- Stir in your cheeses & heat until all cheese is melted & combined - at least 2-3 minutes.
- Pour into your pot of noodles- add chicken & ham- stir well to combine & coat everything with cheese.
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