Ingredients:
8 ounce package elbow macaroni
4 tablespoons butter, plus extra to butter casserole dish
4 tablespoons flour
1/2 cup milk
2 1/2 cups cream
1/2 teaspoon salt
1/2 teaspoon black pepper, or to taste
1 cups Colby cheddar cheese, shredded
1 cups Monterrey Jack cheese, shredded
2- 4 to 5 ounce boneless, skinless chicken breast
1 tablespoon complete seasoning or Greek seasoning
1 cup blue cheese salad dressing
3 to 4 tablespoon or more hot sauce or hot wing sauce
1/4 cup REAL bacon bits
4 slices of bread, toasted and processed (for crumbs)
Directions:
Preheat oven to 400°F. In a pot of boiling water, add macaroni and cook according to package directions or to al dente. Drain and set aside in bowl.
Wash chicken breast and pat dry. Place in microwave proof baking dish, sprinkle with seasoning. Pour over blue cheese dressing and hot sauce. Microwave on meat (chicken) setting for 5 minutes at a time, checking each time for doneness. This will take about 12 to 15 minutes total cooking time, depending on your microwave. Remove from oven and cool.
In a large saucepan melt butter and add flour salt and pepper. Whisk until blended into a rue. Add milk and cream in gradually. Stir constantly. Bring to boiling point and continue to stir. Cook for about 2 to 3 minutes and reduce heat. Stir until mixture thickens, about 8 minutes. Add in all cheeses and stir to incorporate the melting cheese. Remove from heat and quickly add well drained macaroni.
Chop cooled chicken and add to mac and cheese, along with all of the remaining sauce left in the dish from cooking. Mix together carefully so not to break up macaroni.
Toast 4 slices of bread and pulse into crumbs in food processor.
Butter a 9 X 12 casserole or baking dish and pour in mixture. Sprinkle bacon bits and bread crumbs over top of dish and bake until golden or about 15 to 20 minutes. Enjoy!
