Chicken Mac and Cheese

• 14 cup parmesan cheese, shredded
• 6 cups water
• canola oil
• 1 lb shell pasta
• 2 chicken breasts
• 2 lbs shredded cheddar cheese
• 14 lb butter
• 1 cup fat-free half-and-half
• 2 cups rothbury farms fat free croutons
• 14 small yellow onion
• 2 garlic cloves
• 2 tablespoons white flour
• salt and pepper

1. In large pot boil water, add pinch of salt and a few drops canola oil.
2. cook shells in boiling water for 5-6 minutes.
3. drain, rinse and set aside.
4. melt butter and sautee onion and garlic, remove 4 tablespoons butter.
5. add white flour and reduce heat.
6. add half and half.
7. add shredded cheddar.
8. when melted, stir in pasta and chicken.
9. add salt and pepper to taste.
10. crush salad croutons to powder in ziploc bag or between two bowls.
11. add reserved butted and parmesan cheese.
12. transfer pasta/cheese mix to 9x 13 baking pan.
13. top with crouton and cheese mix.
14. bake 350 for 12 minutes or till topping is browned.

parmesan cheese, water, canola oil, shell pasta, chicken breasts, cheddar cheese, butter, rothbury farms, yellow onion, garlic, white flour, salt

Taken from www.food.com/recipe/chicken-mac-and-cheese-505021 (may not work)