Start to finish: 35 minutes
Impresses: 8

Ingredients

For the mac:
16-ounce box elbow macaroni
1 tablespoon olive oil
½ cup (1 stick) unsalted butter
½ cup flour
4 cups whole milk
½ teaspoon garlic salt
4 ounces The Creamery Pepper Jack Cheese, shredded
8 ounces The Creamery Medium Cheddar Cheese, shredded
4 ounces The Creamery Monterey Jack Cheese, shredded
2 cups roasted chicken, diced
2 cups fresh spinach
½ cup sundried tomatoes, thinly sliced

For the topping:
¼ cup unsalted butter
2 cups panko bread crumbs
1 teaspoon parsley flakes
¼ teaspoon garlic salt

Method

For the mac:

• Bring a pot of water to a boil and cook macaroni 1 minute shy of package instructions. Drain, toss in olive oil and set aside
• Return the pot to the stove over medium heat. Add butter to melt. Whisk in flour until absorbed by the butter to create a roux
• While continuing to whisk, slowly pour in the milk to ensure the mixture fully incorporates and is free of lumps
• Reduce heat to medium-low and add in garlic salt. Cook to thicken while constantly whisking, about 5 minutes
• Remove pot from heat and stir in cheeses until fully combined and melted. Return noodles to pot and add in chicken, spinach and sundried tomatoes. Stir to combine
• Serve immediately by dishing into bowls and topping with bread crumbs

For the topping:

• Bring a skillet to medium-low heat. 
• Add butter to melt then stir in panko, parsley flakes and garlic salt.
• Toast, stirring constantly, until browned and aromatic, about 5 minutes. 
• Set aside until ready to top the mac n’ cheese. 

Recipe and image provided by Half & Half magazine.