KEY INGREDIENTS
INGREDIENTS
- ●2 cups elbow or small shell macaroni
- ●1/3 cup unsalted butter
- ●1/3 cup all-purpose flour
- ●1/2 teaspoon salt
- ●1/2 teaspoon onion powder
- ●1/2 teaspoon cayenne pepper
- ●2 cups (16 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 cup shredded cheddar cheese
- ●8 breaded chicken tenders or strips, cooked
- ●1/4 cup canola oil
- ●1 tablespoon dark brown sugar
- ●2 tablespoons cayenne pepper
- ●1 teaspoon honey
- ●1 1/2 teaspoons paprika
- ●1/2 teaspoon chili powder
- ●1/3 teaspoon salt
- ●1/4 teaspoon garlic powder
- ●Optional garnishes: chopped scallions, honey, diced pickles
MAKE IT
Step 1
Cook the pasta according to manufacturer’s instructions. Drain and set aside.
Step 2
In a large sauté pan, melt butter over medium heat. Once butter is melted, whisk in flour and cook for 1 minute, stirring constantly. Stir in 1/2 teaspoon salt, onion powder, and 1/2 teaspoon cayenne.
Step 3
Stir in evaporated milk and continue to whisk and cook until mixture is thickened, approximately 2-3 minutes.
Step 4
Turn heat to low and stir in cheese with a spatula or wooden spoon. Remove pan from heat, and add pasta. Stir to coat with the cheese mixture, and set aside.
Step 5
Chop cooked chicken into almond sized pieces. Set aside.
Step 6
In a medium bowl, combine oil, brown sugar, 2 tablespoons cayenne, honey, paprika, chili powder, 1/3 teaspoon salt, and garlic powder. Stir to combine thoroughly, then add the chicken pieces and toss to coat them.
Step 7
Divide pasta into 4 serving dishes and top with hot chicken pieces. Garnish each with optional garnishes.
