Ingredients

The following ingredients have 7 Servings
  • 1/2 pound dry small pasta (I used elbow)
  • 1 stick unsalted butter
  • 1/2 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cups milk (I used skim)
  • 2 cups finely shredded mild cheddar cheese
  • two 4 ounce cans diced green chilies
  • 2 cups cooked (shredded chicken)
  • 2 cups cooked (crumbled bacon pieces (about 1 pound cooked))
  • 1/4 cup mild salsa verde

Instruction

  • Cook pasta according to package directions. Drain and set aside for a few minutes.
  • To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux will gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted.
  • Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine.
  • Add green chilies, chicken, bacon and salsa verde, stirring to combine. This is a thick and creamy sauce. To thin sauce, add additional tablespoons of milk at a time until at desired consistency.