Ultimate Cheesy Mac With Chicken

This is my friend Monica's recipe. It is true comfort food. It makes a ton so I usually freeze half. She also uses the cheddar blend when she makes it, says it has a better flavor.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 1  lb shell pasta
• 3  cups  rotisserie-cooked chicken, cubed
• 1⁄2 lb mozzarella cheese, 1/4 inch cubes
• 2  cups cheddar cheese, shredded
• 2  cups milk
• 5  tablespoons butter, divided
• 3  tablespoons flour
• 1⁄4 cup  Italian seasoned breadcrumbs
• 1  tablespoon parmesan cheese
• 1  teaspoon garlic, fresh minced
•  salt
•  pepper, and
•  garlic powder, to taste

Directions

1. Preheat the oven to 350. Grease an 8x11.5 with cooking spray.
2. Cook pasta until al-dente.
3. Chop chicken and cube the mozzarella, put to the side.
4. In a medium sauce pan, melt 3 Tbutter. Once the butter is melted, add the flour and combine, add the milk, salt, pepper and garlic powder. Add the shredded cheese once the milk comes to a simmer. Turn heat off once cheese is melted.
5. Combine pasta, chicken and mozzarella in a large bowl, pour cheese sauce over pasta mixture and mix well. Pour everything into the greased pan.
6. For topping, Melt the remaining 2 T butter, combine with bread crumbs, fresh garlic and Parmesan cheese. Cover casserole evenly.
7. Bake uncovered for 35 min or until golden and bubbly.