1large grilled chicken breastseasoned with salt, pepper, seasoned salt
1/2cupdiced pork sausage linkandouille, pork, etc.
Instructions
Heat a large saucepan to medium-low. Add butter, melt entirely, then add diced jalapeno. Cook 5 minutes.
Whisk in flour for 30 seconds until absorbed, then add milk one cup at a time. Keep whisking as you add milk, and finally add cream while still whisking.
Add salt and pepper, turn to a boil and boil for 2 minutes, then turn back to a simmer on low.
Whisk in powdered mustard and garlic powder.
Slowly add shredded cheese, about a handful at a time. Whisk until each handful is absorbed, then add the next. Once all of the cheese is melted into the sauce, add hot sauce and whisk until the color is consistent and cheese sauce is thick and creamy.
Drain the pasta as much as possible, then add slowly into cream sauce. Coat all pasta shells by mixing them in slowly with your spoon.
Finally, add shredded chicken and sausage. Mix in just as you did the pasta shells, by slowly stirring it into your pasta and cheese sauce.
Notes
Get creative! Use different veggies if you like! This mac and cheese is made to be served immediately - you can also bake it with breadcrumbs on top if you please! The jalapeño is totally optional - feel free to omit if you don't want the heat!