Chili-Chicken Mac and Cheese

• Kosher salt
• 12 ounces elbow macaroni
• 1 1/4 cups 2% milk
• 2 cups shredded Mexican cheese blend (8 ounces)
• 2 cups shredded rotisserie chicken breast (skin removed)
• 3 tablespoons unsalted butter
• 1 bunch scallions, chopped
• 2 teaspoons chili powder
• Freshly ground pepper
• 1 12 -ounce container pico de gallo or fresh salsa (about 1 cup)
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Drain, rinse under cold water and return to the pot.
4. Toss with 1/4 cup milk.
5. Top with the cheese and chicken (do not stir).
6. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat.
7. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper.
8. Cook, stirring, 2 minutes.
9. Add half of the pico de gallo.
10. Cook, stirring, until the scallions soften, 2 to 3 minutes.
11. Reduce the heat to medium.
12. Add the remaining 2 tablespoons butter and swirl to melt.
13. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute.
14. Gradually stir in the broth and the remaining 1 cup milk.
15. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
16. Add the sauce to the pot with the pasta.
17. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper.
18. Top with the remaining 1/2 cup pico de gallo.
19. Photograph by Justin Walker

kosher salt, macaroni, milk, cheese, chicken, unsalted butter, scallions, chili powder, freshly ground pepper, fresh salsa, allpurpose, lowsodium

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chili-chicken-mac-and-cheese.html (may not work)