This past weekend I thought I would get ahead of myself and cook some extra chicken to have on hand for easy meals this week .
Of course I only thought as far as making the chicken and not what meals I’d make with it .
Standing in my kitchen this morning staring at diced chicken breast for a few minutes ( thankfully my only audience speaks babble mostly or has four legs ) resulted in a comforting , cheesy warm pasta bake .
Alter to suit the contents of your fridge . Diced ham and smoked Gouda would be an amazing variation .
Definitely perfect for the cold days ahead or great as a make ahead dinner .
1 cup shredded Gouda
1 cup shredded Cheddar ( I used montarary Jack )
1/2 cup Italian breadcrumbs
1/4 cup Parmesan cheese
1 1/2 – 2 cups of milk ( depends how thick or thin you like the sauce )
3-4 tbsp butter
3-4 tbsp flour
1 tsp garlic , pinch of salt and pepper
About 3 cups cooked macaroni ( I didn’t really measure the noodles )
2 large chicken breasts cooked , cooled and diced
Melt butter in sauce pan . Stir in flour to form a roux . Allow to cook a minute or two . Stir in milk and add garlic /salt and pepper . When it has thickened and resembles a sauce ( be careful it doesn’t burn on the bottom) add 1/2 cup Gouda and remove from heat
Combine sauce with noodles . Stir in chicken and remaining Gouda cheese
In large but not too deep oven safe dish , spread noodle mixture . Flatten with spoon and sprinkle top with bread crumbs and parm . Finally top with other cup of cheese .
Bake at 350 centre rack until cheese is melted and edges are browning.