Mac N Cheese

I used monterey jack. I would do a doubler-meal with the chicken and butternut squash being cooked in double quantityt the night before with a sauteed spinach. Use "poultry seasonings- one heavy in sage" to cook chicken breast- or subsititute ham if on hand. I'd add squash, chicken and spinach to this meal. I also made some changes. Base recipe from TheFresh20. I also would double the recipe for sure. Kids loved it.


DIRECTIONS


1. Preheat oven to 425 degrees and lightly oil an 8x8 inch
brownie pan or any small casserole dish.

2. Bring a large pot of water to a boil with a heavy pinch of salt.
Boil elbow macaroni for 6 minutes, drain and return to pot, set
aside.

Meanwhile
3. Heat a medium pot over low/medium heat and add olive oil
and flour. Stir together and cook for 1 – 2 minutes then slowly
whisk in warm milk until completely combined.  Add in onion
and salt & pepper.  Simmer for 10 minutes, then remove onion
piece.
4. Add in 1 ½ cups of the shredded cheese, a little at a time,
whisking to combine. Once all the cheese is added continue to
cook for an additional 5 minutes.
5. To the pot of macaroni, add the swiss chard, chicken, and
cheese sauce, stir to combine and then spoon into the
prepared 8x8 pan.  Top with remaining ½ cup of cheese and
place into preheated oven for 20 minutes.

• 12 ounces whole wheat elbow macaroni 
• 2 Tablespoons olive oil
• 4tbs butter
• 6 Tablespoons white whole wheat flour
• 6 cups of warmed milk
• medium yellow onion, chopped small
• ½ teaspoon kosher salt 
• Pinch of black pepper
• 4 cups, about 12 ounces, Colby or Monterey jack cheese, shredded and divided 
• 1 package frzn spinach, thawed and extra water reomived
• 4 cooked chicken breasts cut into bite size, seasoned with poutlry seasoning
• 1/2 of precooked butternut squash, peeled cut into bite size piecces