Good Thursday morning all! It has been such a great week here in CA. I’ve had my family from AZ visiting and we’ve been running around all over the place. We went to Knotts Berry Farm, the Zoo and I think 4 beaches in the last couple days not to mention all the food we’ve consumed. It’s been great. I’m trying to talk them into moving to CA with us! We’ll see what I can do!
So, I made this mac last week when I had that leftover BBQ chicken and what a terrific combo! Cheddar and BBQ is so great together so it was really a no brainer when I topped this mac with a nice thick layer of BBQ. I baked half the recipe in individual bakers as shown above and half in a normal baking dish, bake it how you’d like. The whole family really enjoyed this dinner and I’ll bet you will will too! Off to the beach again, have a great day!
1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter
5 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
4 Cups milk, I used 2%
5 Cups shredded Tillamook smoked cheddar cheese (you could use any cheddar cheese)
2 Cups shredded BBQ Chicken HERE is the recipe
1 Cup shredded Tillamook smoked cheddar cheese
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.
2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes and serve.
See you all soon with more good cookin! Have a good one!
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