BBQ Chicken Mac and Cheese = Ultimate Comfort Food

Ingredients

• 16 oz small elbow noodles
• 2 14.5 oz cans chicken broth
• 2 cups of water
• 1 14.5 oz can diced tomatoes with green chilies
• 4 BBQed chicken thighs, skinned, deboned and chopped
• Cheese Sauce Ingredients
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 2 cups shredded sharp cheddar cheese

Instructions

1. Pour the 2 cans of broth with enough water added to equal 4 cups, 1 can of diced tomatoes and two cups of water into a large pot and bring to a boil.
2. Add macaroni and return to a boil, stirring occasionally.
3. Lower heat, cover pot and simmer for 10-12 minutes.
4. While pot simmers, make the cheese sauce.
5. After 10-12 minutes, uncover pot, add chopped chicken and if there is still quite a bit of liquid, simply cook down for about 5-10 minutes. You don't want a lot of liquid in pot before adding your cheese sauce.
6. Once liquid has cooked down, take off heat and pour in cheese sauce.
7. Mix thoroughly and serve.
8. Cheese Sauce
9. Melt butter in a saucepan over medium heat.
10. Once butter is melted, whisk in the flour and continue to cook and whisk over medium heat.
11. Whisk for 5 minutes until light brown in color. (1)
12. Gradually whisk in the milk and bring to a boil, then turn heat down to medium low. (2)
13. Keep whisking until thickened. Watch carefully for burning on bottom of pan. If need be, turn to a lower heat.
14. Remove from heat and stir in the shredded cheddar cheese until melted.
15. Pour the cheese sauce over cooked macaroni. Stir to combine. (3)

Notes