Are you ready for round 2 of Roasted Veggie week? You can never go wrong with mac and cheese, seriously.
By simply adding some shredded chicken and some of those amazing roasted veggies you really get a fantastic meal.
What you need,
1 cup Roasted Vegetables
1 cup chicken, shredded (I used a deli rotisserie chicken)
1½ cups macaroni noodles, cooked according to package directions
3 tbsp. butter
2 tbsp. flour
1½ cup milk (I used 1%, you can use whatever you have)
1 cup grated sharp cheddar cheese
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
Salt and Pepper to taste
½ cup Parmesan cheese, grated
1 cup panko crumbs for topping
Heat the oven to 350 degrees. Lightly grease a baking dish and set aside.
Start by cooking your macaroni noodles according to package directions. When the noodles are tender, drain and set aside.
In a large pot over medium high heat melt the butter. Add the flour and whisk together for 2-3 minutes until it turns light golden brown and starts to smell nutty. Slowly whisk in the milk and continue to stir until the mixture starts to thicken.
Once the sauce is thickened, it will take about 5-7 minutes, remove from the heat then stir in the dry mustard, worcestershire and salt and pepper. Whisk in the cheese until it the sauce is smooth.
Add the cooked noodles to the sauce and stir to coat. Fold in the chicken and roasted veggies. Taste the mixture at this point and adjust seasonings if needed.
Pour the mixture into the prepared pan. Top with the grated Parmesan cheese and the panko.
Bake for 30-35 minutes until the mac and cheese is hot and bubbling. I always like to put it under the broiler for a few minutes right at the end to crisp up the top!
Absolutely amazing! So creamy and delicious, mac and cheese perfection. What a great meal for a cold day.