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More Cheese Please Mac ‘n Cheese
Posted: April 7, 2019
Source: Keystone Meats Recipes
Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more–please 'em tonight.
Active Time
25 minutes
Serves
6-8

Ingredients:

  • 1/2 can (28 oz) Keystone chicken, drained
  • 1 lb. medium shell pasta
  • 4 tbsp. unsalted butter
  • ¼ c. all-purpose flour
  • 1 ½ c. whole milk
  • 1 c. half and half
  • 8 oz. cheddar cheese, shredded
  • 6 oz. Colby Jack cheese, shredded
  • 2 tsp. dijon mustard
  • 4 oz. cream cheese, cut into cubes
  • ground black pepper, to taste

Directions:

  1. 1. Cook pasta according to directions. Drain and set aside.
  2. 2. In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
  3. 3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
  4. 4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
  5. 5. Mix in the Keystone chicken; season with pepper. Stir in the cooked pasta.
  6. 6. Serve immediately while still warm!

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More Cheese Please Mac ‘n Cheese

Source: Keystone Meats Recipes

  • Prep
    25 minutes
  • Serves
    6-8

Description

"Ooey gooey cheesy goodness! The secret to our More Cheese Please Mac and Cheese recipe? The cream cheese that blends so well with Keystone Chicken! Plus, we make it so easy because our chicken is fully cooked and ready to use right from your pantry. This mac 'n cheese recipe will have your family begging for more–please 'em tonight."

Ingredients

  • 1/2 can (28 oz) Keystone chicken, drained
  • 1 lb. medium shell pasta
  • 4 tbsp. unsalted butter
  • ¼ c. all-purpose flour
  • 1 ½ c. whole milk
  • 1 c. half and half
  • 8 oz. cheddar cheese, shredded
  • 6 oz. Colby Jack cheese, shredded
  • 2 tsp. dijon mustard
  • 4 oz. cream cheese, cut into cubes
  • ground black pepper, to taste

Directions

  1. 1. Cook pasta according to directions. Drain and set aside.
  2. 2. In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
  3. 3. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
  4. 4. Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
  5. 5. Mix in the Keystone chicken; season with pepper. Stir in the cooked pasta.
  6. 6. Serve immediately while still warm!
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