GREEN CHILE CHICKEN MAC & CHEESE
8 Tablespoons (1 Stick) Unsalted Butter–Divided
2 Cups Dry Bread Crumbs
1/4 Cups Parmesan Cheese, Grated
1/2 Teaspoons Dried Thyme Leaves
5 1/2 Cups Whole Milk
1/2 Cup All Purpose Flour
2 Teaspoons Salt
1 Can Macayos Diced Green Chillis
1 Cup Grilled chicken, chopped
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper
4 1/2 Cups Divided Sharp Cheddar Cheese, Shredded
2 Cups Sharp White Cheddar Cheese, Shredded
1 Pound Dried Elbow Pasta
Heat oven to 375 degrees.
Butter a 3-quart casserole dish; set aside.
Place bread crumbs, Parmesan cheese, and dried thyme leaves in a medium bowl.
In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread mixture, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups Sharp Cheddar Cheese, and 1 1/2 cups Sharp White Cheddar Cheese; set cheese sauce aside.
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce. Add 1 Can of Macayo’s Diced Green Chiles and Grilled chicken, stir to combine.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups Sharp Cheddar Cheese, 1/2 cup Sharp White Cheddar Cheese, and breadcrumbs over top. Bake until browned on top, about 30 minutes.
Transfer dish to a wire rack to cool 5 minutes; serve hot.