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Chicken Chile Mac ‘n Cheese

  • Serves 8

Ingredients

  • Ingredients

    • 2 tablespoons unsalted butter
    • 2 Anaheim chile peppers, diced
    • 1 tablespoon minced garlic
    • 2 tablespoons all purpose flour
    • 2 1/4 cups low sodium chicken broth
    • 2 1/2 cups shredded sharp cheddar cheese
    • 1 (1 lbs.) box macaroni pasta, cooked
    • 8 ounces grilled chicken breast, diced
    • 1 (6 oz.) can California Black Ripe Olives, whole, pitted
    • 1/2 cup Japanese style panko breadcrumbs
    • 1/8 teaspoon paprika

Directions

  1. Heat butter in a large saucepan over medium heat until melted and foamy.
  2. Stir in peppers and garlic and cook for 2 minutes.
  3. Whisk in flour and cook for 1-2 more minutes until smooth and golden.
  4. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil.
  5. Turn heat down to simmer and cook for 3-4 minutes.
  6. Stir in cheese and remove from heat.
  7. Add pasta, chicken and California Ripe Olives and pour into a lightly greased 9-inch by 13-inch baking dish.
  8. Top with breadcrumbs, sprinkle with paprika and bake in a 400°F oven for 15-20 minutes.