Mac and Cheese Supreme

Grilled chicken and fresh veggies make this macaroni and cheese more supreme than any other macaroni and cheese.

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Ingredients:

• 4 cups of cheddar cheese
• 8 oz box of elbow macaroni noodles  
• 3 Portobello mushrooms
• 3 cloves of garlic
• 1 medium green pepper
• 1 medium red pepper
• 1 medium white onion
• 2 tbsp olive oil
• 2 lbs of boneless skinless chicken breast
• 2 tbsp butter
• 3 tbsp flour
• Salt and pepper to taste
• 3 cups of 2 % milk

Method

Melt butter in a medium sauce pan and add flour, salt and pepper and mix until it is a paste. Add the milk and whisk together until the mixture thickens. Add 3 1/2 cups of cheese setting aside a 1/2 cup for later. Boil the noodles per instruction on box. Mix the noodles and cheese sauce together and place in a greased casserole dish. Bake in a 350 degree oven for 3 minutes. Clean and slice mushrooms, green and red pepper and onion. Dice garlic, and in a large skillet, add 2 tbsp of olive oil over medium heat. Add garlic, onion, peppers and mushrooms to the skillet and saute until tender. Preheat grill to 350 degrees. Butterfly the chicken breasts and brush each side lightly with olive oil. Sprinkle garlic salt on both sides and cook on the grill until chicken has reached an internal temperature of 170 degrees. When chicken is done, allow to rest for 5 minutes before slicing into strips. To serve, put mac and cheese into a bowl and top with the sauteed vegetables. Top the vegetables with the chicken and top the chicken with the last of the cheese.

Notes:

Number of servings: 6

Submitted By: Debera Smith
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