Four Cheese Chicken Mac

• 6 ounces, weight Whole Wheat Elbow Macaroni
• 1 bunch Green Onions, diced
• 23 cups Colby-Jack Cheese, Shredded
• 13 cups Parmesan Cheese, Shredded
• 1- 1/4 cup Low Fat Cottage Cheese, Blended
• 4 pieces Laughing Cow Light Cheese Wedges
• 1/2 cups Skim Milk (or Milk Of Choice)
• 1 teaspoon Dried Basil
• 3/4 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 pound Boneless Skinless Chicken Breast, Boiled And Shredded
• 1/2 cups Whole Wheat Panko Bread Crumbs

1. Preheat oven to 350 degrees F.
2. Cook noodles in a pot of salted boiling water according to package instructions.
3. Then, rinse and set aside.
4. Spray a large saucepan with cooking spray and heat over medium heat.
5. Add green onions and saute for a few minutes until they soften.
6. Add the four cheese and the milk.
7. Turn heat to low and let all the cheeses melt together, stirring continuously.
8. Make sure you do not let the mixture scorch!
9. Nobody likes burnt milk.
10. Add salt, pepper, basil and garlic.
11. Stir.
12. Add the cooked chicken.
13. Stir.
14. Taste and add more seasonings if desired.
15. Add the noodles to the pot and mix everything well.
16. Pour mixture into an 8 x 8 or 9 x 9 baking dish.
17. Sprinkle with bread crumbs and more cheese, if desired.
18. Bake for 15 minutes or until casserole is warmed through.
19. Serve immediately .
20. .
21. .
22. but dont eat it all, because this stuff is even better as leftovers!
23. Per serving: 440 calories, 42g protein, 31g carbs, 16g fat

macaroni, green onions, colbyjack cheese, parmesan cheese, cheese, laughing cow, milk, basil, garlic, salt, pepper, chicken, whole wheat panko bread

Taken from tastykitchen.com/recipes/main-courses/four-cheese-chicken-mac/ (may not work)