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Mac and Cheese with Chicken

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Jennifer Iserloh

40 mins total
30 mins prep

Recipe Filed Under
Pasta, Main Dish

Provided By: Jennifer Iserloh

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Ingredients

Serves:

1 pound whole grain pasta

1 tablespoon olive oil

2 cloves are garlic, minced

1 tablespoon flour

1 1/2 cups non-fat, skim milk

1 1/2 cups 2% cheddar (about 8 oz), grated

1/4 cup reduced fat goat cheese

1/4 teaspoon salt

1/8 teaspoon paprika

1/8 teaspoon black pepper

2 6-ounce chicken breasts, cooked, cubed (optional)

Directions

Fill a large stockpot with water and bring to a boil. Cook the pasta according to the package instructions. Drain and set aside. Heat a large skillet with the olive oil over medium heat. When the oil is hot, add the garlic and cook 1 to 2 minutes, stirring often until the garlic is golden. Add the flour, reduce the heat to medium. Cook 1 to 2 minutes, stirring constantly until the mixture resembles a thick paste.

Whisk in the milk and cook 3 to 4 minutes until the mixture begins to thicken. Stir in both cheeses, salt, paprika, and pepper. Mix until cheese is smooth and melted. Stir in the macaroni and chicken if using. Serve immediately with a head of steamed broccoli for a complete meal.