Categories: Pasta

Ingredients

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 cup shredded Cheddar
• 1/2 cup grated Parmesan
• 1 cup cooked, diced chicken
• 1/2 pound cooked elbow macaroni
• 1/4 cup breadcrumbs

Directions

1. eheat oven to 400.

2. Spray a muffin pan with cooking spray.

3. In a small saucepan over medium heat, melt the butter, whisk in the flour and salt, and cook for 2 minutes, whisking constantly until thick.

4. Add the milk in a slow stream, whisking to combine.

5. Bring the mixture to a boil, whisking constantly, then reduce to a simmer.

6. Cook for about 3 minutes, stirring constantly, until thickened.

7. Add the Cheddar and 1/4 cup of the Parmesan. Stir until melted.

8. In a large bowl, combine the cheese sauce, chicken and cooked pasta; stir to combine.

9. In a small bowl, combine the remaining 1/4 cup Parmesan and the bread crumbs.

10. Place mixture into muffin cups; sprinkle the tops with the bread and cheese mixture.

11. Bake for 18-20 minutes or until golden-brown.

12. Cool in the muffin cups, remove and serve.

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