Chicken Mac and Cheese

01Method

1. 1

   Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package directions, then drain and rinse under cold water to halt cooking and prevent clumping. Set aside.

2. 2

   Melt the butter in a large pot over medium heat. Add the onion and sauté until softened and translucent, a few minutes. Stir in the garlic and cook for 30 seconds more. Sprinkle in the flour and stir constantly for about 1 minute.

3. 3

   Pour in the milk gradually, stirring continuously so the mixture thickens evenly. Once all the milk is incorporated, add the cheese and mustard. Cook, stirring occasionally, until the cheese is fully melted and the sauce is smooth.

4. 4

   Fold the cooked chicken and drained pasta into the cheese sauce. Taste and adjust seasoning with salt and pepper as needed.

5. 5

   While the sauce is coming together, melt the butter in a small skillet over low heat. Add the breadcrumbs and stir to coat. Cook over low heat, stirring frequently, until the crumbs turn golden brown, 3 to 4 minutes. Remove from heat and let cool. (Breadcrumbs may be prepared in advance and kept in an airtight container.)

6. 6

   Ladle the mac and cheese directly from the pot while creamy and hot. Top each serving with the toasted breadcrumbs and serve immediately.