Big Batch Rotisserie Chicken Mac & Cheese

Prep time: 15 minmin
Total time: 40 minmin
Serves: 8
2 1/4 cups
Compliments Elbow Macaroni
560 mL
1/4 cup
butter
60 mL
1
large onion, finely diced
1/4 cup
all-purpose flour
60 mL
4 cups
milk
1 L
2 cups
shredded Sensations by Compliments Canadian Cheddar Cheese Aged 2 Years
500 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
2
rotisserie chicken breasts (or other cooked chicken), shredded or chopped
1/4 cup
chopped chives
60 mL
Per serving: 1/8 of the recipe
calories
430
fat
23 g
saturated fat
12 g
carbs
34 g
sugar
7 g
protein
22 g
cholestrol
90 mg
fibre
1 g
sodium
550 mg

Directions

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

  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.

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

Tip

Tuck leftover rotisserie chicken into Vietnamese-style sandwiches.
For a heartier mac & cheese dish, also add the meat from the rotisserie chicken legs or pan-fry up to 4 chicken breasts, slice and place on the pasta to serve.