Chicken Mac and Cheese
 
 
:
Serves: 6 servings
Ingredients
  • 1 pound boneless skinless chicken breast, cut into small bite size pieces
  • 8 ounces dried elbow macaroni or spiral pasta (I like whole wheat)
  • 1 and ½ cups half and half or milk
  • 1 Tb. all purpose flour
  • 2 tsp. mustard or Dijon mustard
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 and ½ cups shredded Cheddar cheese (about 6 ounces) (or use your favorite cheese)
Instructions
  1. Add to you instant pot: 6 cups water, chicken and pasta. Cook on high pressure for 5 minutes. (No pressure cooker/instant pot? Just go to the notes section)
  2. Once finished cooking, SLOWLY open the valve HALFWAY. Allow the pressure to slowly release.
  3. Pour the chicken and pasta into a colindar.
  4. Meanwhile, put the pot back on the stove or insert back into the Instant Pot. Switch it to saute mode and keep it on normal. Add the half and half, flour, mustard, salt and pepper. Whisk together! Allow the mixture to come to a boil and boil to thicken for about 2-3 minutes. Whisk while it boils to keep the bottom from getting too hot!
  5. Now, add your pasta, chicken and cheese back into the pot. Stir it all up and eat!
  6. Serve warm with a salad, peas, broccoli or any of your favorite veggies!
Notes
No Instant Pot? Fear not! Just cook the pasta and drain. Use the same pot to the saute part of the recipe where you mix the half and half, mustard, etc. Boil and thicken 2-3 minutes. Add the cheese. Stir. Add the pasta. Add in some rotisserie chicken and voila!

Recipe from "The Great Big Pressure Cooker Book" by Bruce Weinstein and Mark Scarbrough
Recipe by Whisk Together at http://www.whisktogether.com/2017/04/29/chicken-mac-and-cheese/