Mexi Mac n Chz

• 1/2 pounds Macaroni Noodles, Cooked
• 2 cups Chicken Breast, Cooked And Shredded
• 1 Tablespoon Olive Oil
• 13 cups Red Onion, Diced
• 13 cups Sweet Red Peppers, Diced
• 2 cloves Garlic, Minced
• 1 can (15 Oz. Size) Ro-Tel, Mild, Medium, Or Hot
• 1 teaspoon Cumin
• 1 pinch Cayenne Pepper To Taste
• 1 dash Chili Powder, to taste
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1 cup Milk
• 1 cup Grated Monterey Jack Cheese
• 1- 1/2 cup Grated Sharp Cheddar Cheese
• 13 cups Breadcrumbs Or Tortilla Chips For Topping
• 13 cups Cilantro For Garnish

1. Cook the noodles according to package directions.
2. If you have not already cooked and shredded the chicken, do so now please.
3. (Boil chicken in water until done.
4. Shred with fingers or two forks.)
5. Preheat oven to 350 degrees F.
6. While noodles boil, heat olive oil in a large skillet over medium heat.
7. Add the onions, peppers, and garlic.
8. Saute about 4 minutes, or until fragrant.
9. Add the Ro-Tel, stir and season with cumin, cayenne and chili powder.
10. Add the chicken and cook for about 3 minutes and turn off heat.
11. Add noodles when cooked.
12. Begin preparing the roux.
13. Over medium heat, melt the butter in a small sauce pan.
14. When melted, whisk in the flour.
15. When browned and paste-like, add the milk and cheeses.
16. Stir continuously until sauce has thickened, being careful not to burn, about 10 minutes.
17. Pour sauce into the chicken/noodle mixture.
18. Mix well.
19. Transfer into a medium sized baking dish.
20. Sprinkle breadcrumbs or crushed tortilla chips on top.
21. Bake for 20 minutes or until golden brown and bubbly.
22. Garnish with cilantro.

macaroni noodles, chicken, olive oil, red onion, sweet red peppers, garlic, rotel, cumin, cayenne pepper, chili powder, butter, flour, milk, grated monterey jack cheese, cheddar cheese, breadcrumbs, cilantro

Taken from tastykitchen.com/recipes/main-courses/mexi-mac-n-chz/ (may not work)