McCall's Cooking School Baked Macaroni, Cheese and Chicken Casse

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
  • Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
  • When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
  • Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
  • Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer.
  • Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
  • Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
  • The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
  • Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted.
  • Remove from oven. Arrange tomato wedges on top of casserole and serve.
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