This is a creamy four cheese macaroni and cheese!
Cook chicken according to your favorite method – or use leftover chicken. Once cooked and cooled, shred the chicken.
Boil 1/2 of the box of noodles as directed on the package.
In a large sauce pan, melt butter (over medium heat). Then add mustard, paprika, and garlic powder. Add flour and whisk until mixture thickens. Whisk in milk and cook, continuing to whisk until the sauce has thickened and coats the back of a spoon, at least 10 minutes.
Turn heat to low and stir in cheeses. Continue stirring until the mixture is smooth. Add the cooked chicken and pasta. Cook until warmed and season with salt and pepper to taste.
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Just made this recipe for the hubs, and he had thirds (!) and is in a food coma on the floor, so thank you! I made it with whole wheat flour and whole wheat pasta, and though the consistency was slightly different it was still very creamy and delicious. We did decide, however, to cut down or replace the gorgonzola (a bit overpowering) and add broccoli the next time we make it. Yum!
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Serves: 4 Level: Easy
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