Chicken Cordon Bleu Baked Macaroni

Inspired by a frozen dinner!



We all loved it! My Dad, who is a Macaroni and Cheese Lover, raved about it, as did my mother and I! I'll definitely be making this many, many times in the future!



Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 16 ounces grated extra sharp Vermont Cheddar Cheese
• 8 ounces grated Swiss Cheese
• 1 pound elbow macaroni
• 1 cup of cooked chicken breast (I browned mine in olive oil)
• 1 cup cooked ham
• breadcrumbs (optional)
• shredded Parmesan Cheese (optional)

Directions:

Heat the oven to 375 degrees. Fill a large saucepan with water. Bring to a boil.


In a medium saucepan set over medium heat, heat milk. Melt 6 tablespoons butter in a large pan over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.


Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.


Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, and cheese. Set cheese sauce aside.


Add macaroni to boiling water; under cook it - before al dente! Drain and rinse under cold running water. Toss the macaroni, chicken and ham into the cheese sauce.


Pour everything into a 3-quart casserole dish. Sprinkle breadcrumbs and shredded Parmesan Cheese over the top. Bake until browned on top, about 30 minutes. Let it rest for 5-10 minutes before serving.



Serves 12, but this could easily be halved.


My modified version of Perfect Macaroni and Cheese - Martha Stewart Recipes