- 8
- 15 mins
- 43 mins
Ingredients
- TIPS:
- 1 lb cavatappi or elbow pasta
- 1 1/2 TBSP butter
- 1 c fresh bread crumbs
- 1/2 c fresh grated Parmesan cheese
- 1/3 c chopped fresh Italian parsley
- 1 qt milk
- 1/3 c flour
- 2 tsp minced garlic
- 3 c shredded extra sharp cheddar cheese
- 1 lb smoked chicken, diced (abt 4 cups)
- 2 tsp Dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- use less pasta or try in 9x13 in baking dish
- Breading: 1 c bread crumbs, 1/2 c parm, 1 tbsp parsley, some cyanne pepper, and italian seasoning.
- Use Colby jack cheese insead of Sharp Cheddar cheese
- try using the texas roadhouse spices. (cut up chicken and sprinkle with texas roadhouse spices.)
- try using 3 cheese fresh takes pasta bake and baking the food before cutting it up and adding it to the dish.
Preparation
Step 1
1. In a large pot of boiling salted water, cook pasta according to pkg directions until al dente; drain.
2. Heat oven to 350. Butter a 3 qt baking dish.
3. In large skillet, melt butter and add breadcrumbs. Cook over medium heat, stirring until golden and crisp, abt 3 minutes. Scrape into a medium bowl and stir in abt 1/4 c of parmesan cheese and parsley.
4. In large saucepan, whisk milk, flour, and garlic unitl flour is blended. Whisking frequently, bring to a boil over medium high heat. Reduce heat and simmer until mixture is thickened, abt 5 minutes.
5. Remove from heat; stir in cheddar cheese, chicken, the remaining paremesan cheese, mustard, salt and pepper. Add cooked pasta and cheese sauce to prepared baking dish, stirring wel to blend. Sprinkle breadcrumbs mixture over top. Bake 35 min or until hot and bubbly and crumb topping is golden.