Mac and Chicken

Rock Bottom Brewery Copycat Recipe

1 pound boneless skinless chicken breasts
1 pound pasta
3 tablespoons unsalted butter
3 tablespoons flour
1 tablespoon powdered mustard
2 cups milk
1/2 cup yellow onion, finely diced
1 teaspoon paprika
1 large egg
8 ounces mild white cheddar, grated
4 ounces sharp cheddar cheese, grated
2 teaspoons seasoned salt
fresh black pepper

2 tablespoons unsalted butter
3 tablespoons grated parmesan
1 cup panko breadcrumbs

Preheat oven to 425 degrees. Trim the fat from your chicken and cut in half longways. Set on a baking sheet and season generously with paprika, 1 teaspoon seasoned salt and pepper. Bake for 20 minutes. When chicken is halfway done, set a large pot of water to boil for the pasta and add pasta once it’s boiling. Cook according to package directions less 1-2 minutes and drain, set aside.

In a medium size pot, melt the butter. Whisk in flour and mustard powder, keep the mixture moving. Once it’s lump-free, stir in milk, onion and paprika. Stir frequently for about 5 minutes. When the chicken is done set it aside to cool and turn down oven to 350 degrees.

Stir in the cheese to the milk/onion mixture. Season with additional 1 teaspoon seasoned salt and pepper, then fold the cooked pasta into the mixture. Shred cooked chicken and incorporate with the pasta and mixture. Pour into a large casserole dish. Melt the butter for the topping in a microwave safe bowl, and add the parmesan and bread crumbs. Sprinkle over pasta. Bake for 30 minutes. Let cool for a few minutes before serving.