Mac and Cheese with a Twist

Since I always have cooked chicken in the freezer (see Money Saving Hint #1), I am also looking for delicious and different ways to serve it. Recently, I found a recipe that made a hit with all of us. I have made it twice in two weeks, and I am sure we will fight over who gets the last of the leftovers. For years a quick standby family meal was a box of Mac and Cheese mixed with sauteed onions and green peppers and cooked chicken. Served with a veggie and tossed salad, it was quick and somewhat satisfying. This new recipe is not as quick, but much more tasty.

CREAMY MAC AND CHEESE WITH CHICKEN

1 cup uncooked elbow macaroni

1/2 cup chopped onion

1/4 cup chopped green pepper

2 tablespoons butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme leaves

1 12 oz. can evaporated milk, or 2 cups low fat milk

2 cups chopped, cooked chicken

1 cup (4 oz.) reduced-fat shredded cheddar cheese, divided

Topping:

1/4 cup bread crumbs

1 tablespoon butter, melted

1 teaspoon minced fresh parsley

1/4 cup sliced almonds, chopped peanuts, or pecans (optional)

Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion and green pepper in butter. Remove pan from heat and add the flour, salt, pepper, and thyme. Stir until blended. Gradually add milk and return pan to heat. (If using evaporated milk, add 1/2 cup of cooking water from macaroni). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain macaroni; add the white sauce, chicken, and 3/4 cup of cheese. Transfer to a 2 quart baking dish coated with non-stick cooking spray.

Combine the topping ingredients and 1/4 cup cheese; sprinkle over casserole. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through and golden brown on top.

Serves 6.