1 1/2 cups cooked cubed chicken
2 large carrots, chopped
3/4 cup frozen peas
1/2 pound elbow macaroni
8 ounces velveeta, cubed
1/2 stick butter
4 tbsp. flour
2 cups milk
salt and pepper
1/4 tsp. each nutmeg and ground mustard
I cooked my chicken and cut up my carrots at lunchtime to speed up prep.
Cube your Velveeta. Then you won't burn your sauce cutting up your cheese. Fill pot with water and add carrots. Bring to a boil and cook pasta according to package directions. Add peas the last two minutes of cooking. Drain.
Add enough flour to reach this consistency. Cook while stirring for two minutes to remove any flour taste. Pour in most of the milk and stir until thickened. Add more milk if necessary. Add seasonings and stir in Velveeta. After cheese has melted, add pasta, chicken, and veggies to the sauce.
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