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Categories:
butter flour milk grated cheese macaroni chicken salt tomatoes Italian style breadcrumbs salt pepper paprika
Viewed: 2 - Published at: 4 years agoIngredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup grated cheese (I used a mix of an Italian blend and Colby Jack)
- 1 12 cups uncooked macaroni
- 1 cup cubed cooked chicken, seasoned with
- salt and pepper
- 12 cup canned Italian-style tomatoes (reserve juices)
- 14 cup Italian style breadcrumbs
- salt
- pepper
- paprika
Method
- Preheat your oven to 350F; grease a casserole.
- Heat a saucepan on medium-high and fill it with water.
- When boiling add the macaroni and cook 5-7 minutes.
- Stir taste for doneness.
- Drain and set aside.
- In a saucepan heat butter until foamy on medium-high heat.
- Add the flour and whisk until it's golden.
- Slowly pour in the milk and whisk until slightly thickened.
- Reduce temperature to a simmer as you whisk.
- Stir in all but 1/4cup of the cheese and remove the pan from the heat.
- The sauce will be sort of loose.
- Fold in the noodles and chicken.
- add the tomatoes and a bit of the juice.
- Taste and adjust seasonings by adding salt, pepper, and some paprika.
- Stir well then transfer to the casserole.
- If the mixture seems thick and gluey add more tomato juice.
- top with 1/4 cup cheese and the breadcrumbs.
- bake for 25 minutes until bubbly and brown.
