[mv_schema_meta name="cook onions"]Preheat the oven to 350 degrees. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook for 3 minutes, or until onion is translucent and butter has browned. [mv_img id="3948"]
[mv_schema_meta name="make roux"]Add the flour, salt, and pepper to the onion mixture and whisk, cooking for 2-3 minutes. [mv_img id="3949"]
[mv_schema_meta name="add milk, chicken, cheese"]Gradually pour the milk into the flour mixture, whisking constantly. Cook and stir over medium heat until slightly thick and bubbly. Stir in the chicken and cheese until melted. [mv_img id="3950"]
[mv_schema_meta name="stir in macaroni"]Add the cooked macaroni to the cheese sauce and stir to coat. [mv_img id="3951"]
[mv_schema_meta name="transfer to baking dish"]Transfer the macaroni and cheese mixture to a 2-quart casserole and sprinkle with bread crumbs and blue cheese crumbles (if using). [mv_img id="3953"]
[mv_schema_meta name="bake"]Bake, uncovered, for 30 minutes or until cheese sauce is bubbly and heated through. Let stand for 10 minutes before serving. [mv_img id="3952"]
Tips and Substitutions
Use gluten free macaroni for a gluten free recipe
Use a combination of cheeses in place of the cheddar cheese. Good cheese to use would be colby, smoked gouda, and mozzarella
Substitute 4 ounces of velveeta cheese for 1 cup of the cheddar cheese for a creamier cheesier version.
Use any of your favorite pasta styles. I recommend shells, or spirals. They will catch the sauce in the pockets and swirls.
Substitute 2 cups of leftover chicken or rotisserie chicken for the canned chicken
Stir ½ cup of blue cheese crumbles in with the cheese or add ½ cup of blue cheese dressing or ranch dressing to the sauce