Green Chili Chicken Bacon Mac and Cheese

This was dinner tonight, by request from the husband. Needless to say, this hits all the comfort spots. Enough said!

Ingredients

• 1/2 lbs dry elbow pasta
• 1 stick of butter
• 1/2 cup of flour
• 1 tsp salt
• 1 tsp black pepper
• 2 cups of milk
• 1 cup of cheddar cheese
• 1 cup of Mexican blend cheese
• 2 4oz cans of green chilies
• 2 cups of shredded chicken
• 1 lbs of bacon, cooked and crumbled
• 1/2 cup verde salsa
• 1/4 chives or green onions

Directions

1. Shred your chicken
2. Cool and crumble your bacon
3. Cook your pasta as directed and drain, returning to pot
4. Melt butter in a medium sauce pan over medium heat
5. Whisk in flour, salt, and pepper. Stir and cook for 3-4 minutes, or until roux is darker
6. Slowly whisk in milk, stirring continuously until thickened, about 2-3 minutes
7. Reduce heat to a simmer and stir in cheese until melted
8. Pour cheese sauce over cooked pasta and stir to combine
9. Add green chilies, chicken, bacon, verde, and chives. Combine

*** If sauce it too thick, add a little bit of milk at a time to thin to your desired consistency ***