Campfire Chicken Pot Pie
25 MIN
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We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 10min COOK TIME: 10min
Serves 6-8
2 tbsp.butter
2 tsp.flour
2 cupwhole milk
3 cupshredded mozzarella cheese
3/4 cupgrated Parmesan cheese, divided
4 cupcooked elbow macaroni (about 1/3 of a 16-ounce box)
1/2 cupbread crumbs
Step 1
Whisk
Heat a medium cast iron skillet over medium-high heat. Add butter and melt until it begins to bubble or foam. Whisk in flour and cook for 30 to 45 seconds. Then, whisk in milk and bring to a boil. Once milk begins to boil, remove from heat. Add in mozzarella and 1/2 cup of Parmesan cheese, a handful at a time, until melted.
Step 2
Stir
Stir in the cooked macaroni and the SHORT CUTS® until well combined.
Step 3
Top
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumbs over the top of the cheese.
Step 4
Broil and Serve
Turn broiler on low and place skillet under broiler. Broil until the cheese and breadcrumbs are browned, about 5 to 7 minutes. Cool slightly before serving.
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