Chicken Cordon Bleu Mac and Cheese
1 large chicken breast cut into small pieces then seasoned with salt & pepper
1/2lb smoked deli ham, sliced 1/2″ thick and cubed
10oz short cut pasta – penne, shells, rotini, etc.
2 Tablespoons flour
1 cup milk, divided
1 cup chicken broth
salt & pepper
1 cup (4oz) gruyere cheese, shredded & divided
1 cup (4oz) swiss cheese, shredded & divided
- Saute seasoned chicken pieces in a non-stick sprayed skillet over medium-high heat until cooked through. Add ham then cook for 1-2 more minutes, or until heated through. Cover skillet with foil then set aside. Add pasta to a large pot of salted, boiling water then cook until al dente. Drain and set aside.
- Whisk flour and 1/2 cup milk together in a small dish then add to a large skillet over medium heat. Slowly add remaining milk and chicken broth while whisking constantly. Season with salt and pepper then switch to a wooden spoon and cook, stirring near constantly, until the mixture is thick and bubbly, about 10 minutes. Turn off heat then remove skillet from hot burner.
- Add 3/4 cup of each cheese into the skillet then stir until smooth. Add cooked chicken, ham, and pasta then stir to combine. Pour into a non-stick sprayed 8×8 baking dish then top with remaining cheese and broil until golden brown.