Ingredients
Prep
- 2 C cooked diced or shredded chicken
- 1/3 C Franks RedHot Sauce
- 8 oz sharp cheddar cheese shredded
- 6 oz shredded Monterey Jack cheese
On Cooking Day
- 16 oz elbow macaroni or other short cut pasta
- 1/4 C butter
- 2 T all purpose flour
- 2 1/2 C milk
- salt and pepper to taste
- 1/2 C crumbled bleu cheese optional
- 2 T chopped fresh parsley optional
- 6 C green salad
- 1 small watermelon
Instructions
To Assemble
- Combine the first two ingredients in a zipper bag.
- In a second zipper bag, combine the next two ingredients.
To Cook
- Prepare pasta per package instructions.
- In a large skillet, melt butter. Sprinkle melted butter with flour and whisk. Allow to cook for 1-2 minutes until flower begins to brown slightly. Whisk in milk and cheese, stirring frequently until cheese melts completely and forms a sauce.
- Add chicken and pasta to the cheese sauce and toss to coat.
- Cut watermelon into slices. Serve with salad and pasta garnished with bleu cheese crumbles and parsley as desired.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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