|1||pkg PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.)|
|2||cup whole milk|
|3||cup shredded mozzarella cheese|
|3/4||cup grated Parmesan cheese, divided|
|4||cup cooked elbow macaroni (about 1/3 of a 16-ounce box)|
|1/2||cup bread crumbs|
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.
Stir in the cooked macaroni and the Short Cuts until well combined.
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumbs over the top of the cheese.
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.