This hearty Mac-n-Cheese is sure to please your resident cheese lover or cheese fanatics! 🙂 I used some random cheeses that I had in the house and my measurements were pitiful, to say the least. Just use whatever you have handy, or go shopping and pick up your favorite cheeses to use. I use small shells for the pasta because it is a wonderful little pasta that holds exactly the right amount of cheese sauce. The cooking method adds a nice flavor to the pasta too, so don’t skip and use plain water!!
2 chicken breasts
Your favorite spices for chicken. I used garlic powder, onion powder and lemon pepper.
French’s french fried onions (about 1/4 – 1/3 container)
1/2 box Small Shells
3/4 cup milk
Boil the chicken breasts for 40 minutes at a rolling boil. Sprinkle in a little bit of spices into the water to infuse the chicken with flavor. After 40 minutes, remove the chicken and allow to cool. While the chicken is cooling, boil the pasta in the water you just took the chicken out of.
Preheat the oven to 350 and spray a medium sized baking pan with cooking spray.
While the pasta is cooking, melt your cheese in a small saucepan with the milk, stirring constantly. I used two handfuls of shredded cheddar, one slice of provolone and two mozerella string cheeses, torn up. When your cheese is melted and a nice sauce has formed, take it off the heat but don’t let it cool too long!
Strain the cooked pasta and pour into the baking pan, then pour the cheese sauce over it and mix it in.
Chunk apart the chicken breasts and place the chunks on top of the mac-n-cheese in the baking pan. Sprinkle french fried onions over the chicken and top with some garlic salt and lemon pepper.
Bake for 20-30 minutes, until the onions start to brown a little. Cool and enjoy!