Cook pasta according to package directions. Drain; set aside.
Cheesy soup filled with pasta shells, rotisserie chicken, and peas... Mac and cheese has never tasted so good.
Servings and Ingredients
|1 ½ c.||dry Hy-Vee small macaroni shells|
|3 tbsp.||Hy-Vee unsalted butter|
|¼ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee ground mustard|
|½ tsp.||Hy-Vee garlic powder|
|4 c.||Hy-Vee 33%-reduced-sodium chicken broth|
|1 ½ c.||Hy-Vee 2% reduced-fat milk|
|2 c.||Hy-Vee Select mac and cheese blend shredded cheese|
|¾ c.||Hy-Vee frozen sweet peas|
|2 c.||Hy-Vee shredded rotisserie chicken|
Things To Grab
- Large saucepan
Melt butter in a large saucepan over medium heat until sizzling; whisk in flour, ground mustard, and garlic powder. Cook 2 minutes, whisking constantly, until flour turns golden brown. Slowly whisk in chicken broth and milk. Bring to a boil, whisking occasionally.
Reduce heat to low. Stir in cheese. Once melted, stir in cooked macaroni shells, peas, and chicken. Heat through.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 60mg
- Sodium: 630mg
- Total Carbohydrates: 21g
- Protein: 17g
Hy-Vee Test Kitchen