8 oz. elbow macaroni
4 Tbsp. butter
4 Tbsp. flour
2 cups milk
1/2 tsp. salt
fresh ground black pepper to taste
2 cups shredded cheddar cheese (I used colby jack)
1/2 cup breadcrumbs
1 1/2 cups of bbq shredded chicken
- Prepare pasta according to package directions. Preheat oven to 400 degrees. Spray baking dish with non-stick cooking spray.
- Melt butter in a large saucepan. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk in gradually; stirring constantly.
- Bring to a boiling point and boil for 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Gradually add shredded cheddar cheese and simmer an additional 5 minutes or until cheese melts.
- Add macaroni to the saucepan and toss to coat with the cheese sauce. Add bbq chicken and mix well. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown.
How do you do leftovers?