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Chicken Cordon Bleu Creamy Mac & Cheese

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.
  • ENJOY!!!