Thursday, July 14, 2011

Mac and Cheese with Chicken

2 tablespoons butter
1/4 cup all-purpose flour
2 cups cream or /2 & 1/2 it is cheaper
1-1/2 to 2 cups chicken broth, divided
3/4 pound process cheese (Velveeta), cubed
2 packages (7 ounces each) uncooked elbow macaroni, cooked and drained
3 cups cubed cooked chicken breast
1 teaspoon salt
1/2 teaspoon pepper

In a large saucepan, melt butter. Stir in flour until smooth. Gradually add cream and 1-1/2 cups of the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese; stir until melted. Add the macaroni, chicken, salt and pepper. Add additional broth if needed.
Pour into a 3-qt. baking dish. Bake, uncovered, at 350° for 40 minutes or until heated through.

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