Baked Chicken Macaroni and Cheese

We've been craving some comfort food lately, so I went searching for an easy and delicious macaroni and cheese recipe. After adding some additional spices and chicken, this turned out to be just what we were looking for. It's got so much flavor, and the breadcrumbs make for a nice crunch. TJ even added buffalo sauce to his, to give it a kick. It's a perfect weeknight meal, since it only takes a few minutes to prepare. This recipe is for two servings, but it's easy to multiply should you need to make more.

Adapted from this recipe

Ingredients:

• 2 cups uncooked pasta
• 2 tablespoons butter substitute
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 2 pinches pepper
• 2 tablespoons white whole wheat flour
• 2/3 cup Mexican shredded cheese
• 1/4 teaspoon ground mustard
• 1/4 teaspoon garlic pepper
• 1/4 teaspoon paprika
• 2 dashes hot sauce
• 2 dashes Worcestershire sauce
• 1/2 can shredded chicken
• 2 tablespoons bread crumbs
• 2 tablespoons shredded Mexican cheese

Instructions:

• Preheat oven to 400.
  
  
• Fill a small saucepan with water and bring to a boil. Boil the pasta until cooked but still firm to the bite. In a medium saucepan, melt the butter substitute over medium-high heat. Stir in the milk, salt, onion powder, pepper, and flour, and whisk until smooth. Cook, stirring, for 2 minutes.
  
• Reduce heat to low and whisk in 2/3 cup of cheese, the ground mustard, garlic pepper, paprika, hot sauce, and Worcestershire sauce.
  
  
• Stir in the cooked macaroni and the shredded chicken.
  
• Spoon the pasta mixture into a greased baking dish.
  
• Sprinkle with the breadcrumbs and 2 tablespoons of cheese.
  
• Bake uncovered for 10 minutes, or until the cheese is melted and the breadcrumbs are golden brown.