Dinner Mac N’ Cheese
1 Pound Elbow Macaroni
1 Rotisserie Chicken Boned and Chopped
4 Pounds Cheddar Cheese, Shredded
2 Cups Milk
1 Cup Sour Cream
5 Eggs, Or More To Taste
1 Tablespoon Yellow Mustard
Ground Black Pepper To Taste
Step 1 Preheat oven to 300 degrees F (150 degrees C).
Step 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Step 3 Place the pasta and remaining ingredients including Chopped Chicken, into a large mixing bowl and fold to combine.
Step 4 Beat milk, eggs, and mustard together in a bowl; fold into macaroni mixture, ensuring milk mixture gets to all of the macaroni and all ingredients are fully combined.
Step 5 Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 25 to 30 minutes. Season with black pepper. Serve with garlic toast garden Salad and beverage. Serves 10