Ingredients
16 oz of uncooked elbow macaroni
2 large boneless, skinless chicken breasts (1 package)
Cheddar cheese soup* (please look below for homemade recipe)
1 cup of milk (I used almond milk because it's healthier)
8oz of VELVEETA (add what you feel is right)
1 - 1.5 cups shredded cheddar cheese
2 cups Monterey Jack cheese
Franks Red Hot sauce (add to taste)
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*Cheddar cheese soup
NOTE: You can purchase canned cheddar cheese soup by Campbell Soup. I did not do this because of all the additives in their products. I felt a homemade mix was the better way to go.
Ingredients:
3 tbsp butter
3 tbsp flour
1 cup milk (I used almond milk)
1 cup cheddar cheese
Directions:
1. Melt butter in a sauce pan, then add flour and wisk until smooth and bubbly.
2. Remove from heat; add milk, whisking to keep smooth.
3. Return to heat, bring to gentle boil, whisking until thickened.
4. Add cheese. Stir until melted.
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Directions
1. Boil chicken, drain water, and cut chicken into bite-size pieces.
2. Cook pasta according to directions. Drain and place into a large casserole baking dish. Stir in chicken.
3. HEAT soup, milk, and cheeses (1 cup Monterey Jack) in a medium sauce pan, stirring until cheese is melted. Stir in Franks Red Hot sauce (add to taste).
4. Pour sauce over pasta and chicken; mix well.
5. Top with remaining Monterey Jack cheese
Optional: top with battered bread crumbs (pull apart bread, add it to a little melted butter in a pan, mix around, and place on top of mac n' cheese. After baking, it should be nice and crunchy.)
BAKE at 350 degrees F for 30 min. or until hot and bubbly.
Prep time: approx 1 hour
Total time: 1.5 hours.
**If you have any questions, please leave a comment or contact me directly**
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