Who doesn’t love a good Mac & Cheese? Indulge yourself in shredded Canadian Cheddar cheese melted over tender elbow macaronis and chunks of rotisserie chicken breasts, or go all out with pan fried chicken legs!

Big Batch Rotisserie Chicken Mac & Cheese:

2 1/4 cups (560 mL) Compliments Elbow Macaroni
1/4 cup (60 mL) butter
1 large onion, finely diced
1/4 cup (60 mL) all-purpose flour
4 cups (1 L) milk
2 cups (500 mL) cheddar cheese with Compliments
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
2 rotisserie chicken breasts (or other cooked chicken), shredded or chopped
1/4 cup (60 mL) chopped chives

Directions:

Step 1 : Cook pasta according to package directions. Drain pasta; set aside and keep warm.

Step 2 : Meanwhile, in saucepan, melt the butter and stir in onion. Cook 5 to 8 min., or until tender. Sprinkle with flour. Cook 2 min., stirring. Slowly whisk in milk until sauce is smooth. Bring just to a boil; whisking constantly. Reduce heat to a simmer; cook 10 to 12 min., stirring frequently, until sauce thickens slightly. Add cheese; stir until melted. Mix in macaroni, salt and pepper.

Step 3 : Transfer to serving bowl(s). Top with chicken and garnish with chives.

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