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Chicken Spaghetti Mac and Cheese
Ingredients
  • 16 ounces spaghetti noodles, cooked al dente according to package instructions
  • ½ cup (1 stick/113g) unsalted butter
  • ½ cup (62.5g) all-purpose flour
  • 3 cups (735g) whole milk, warmed (about 100°F)
  • 2 teaspoons kosher salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (optional)
  • 2 ounces cream cheese
  • 4 cups (452g) sharp cheddar, shredded and divided
  • 1 cup (113g) mozzarella cheese, shredded
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 cups (420g) rotisserie chicken, shredded and chopped
  • 1 can (14.5 ounces) diced tomatoes, drained
  • parsley, for garnish
Steps
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