Creamy Mac n Cheese with Chicken

Why add chicken to mac n cheese? I ask, "Why not?". We love macaroni and cheese in my house and, thanks to the creamy, dreamy cheese, it never disappoints. That said, I often feel that traditional mac n cheese lacks excitement - there's no flavor or texture change from bite to bite. After a few spoonfuls of the regular stuff, I'm ready to move on to something new. Chicken to the rescue! Roasted or grilled chicken adds the change in texture and flavor macaroni and cheese craves! Plus, when you use grilled, roasted or rotisserie chicken, those flavors take the dish to new heights.

About the cooked chicken: Since this dish calls for 2 cups of diced or shredded chicken, it's a great way to use up leftover grilled or roasted chicken from a previous meal. You can also use store-bought rotisserie chicken or the pre-cooked chicken often sold near the deli.

Creamy Mac n Cheese with Chicken

12 ounces elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried mustard powder
2 cups milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups diced or shredded cooked chicken
Salt and ground black pepper
1/4 cup grated parmesan cheese

Cook the pasta according to the package directions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour. Cook for 1 minute, stirring frequently. Whisk in the onion powder, garlic powder, and mustard powder. Gradually whisk in the milk and bring to a simmer. Simmer for 2 minutes, until the mixture thickens. Stir in the cheddar and mozzarella cheeses. Whisk until the cheese melts. Fold in the cooked pasta and chicken and cook 1 minute to heat through.
Season to taste with salt and pepper.
Spoon the mixture into bowls and top with parmesan cheese.

Serves 4