1
Heat Take Out Al Pastor Diced Chicken according to package instructions.
2
Shred cheddar and gruyere cheese. Separate into 1/2, 1/4, and 1/4 portions.
3
Boil and drain pasta until about 2/3 of the way cooked.
4
Create roux mixture by melting butter and whisking in flour until it forms a smooth, lump-free paste. Resembling wet sand.
5
Slowly mix in your half and half, whisking constantly. The closer your half and half is to room temperature before adding, the better.
6
Slowly mix in milk, whisking constantly until smooth. The closer your milk is to room temperature before adding, the better.
7
Mix in your 1/2 portion of your shredded cheese mixture, mixing constantly. Once smooth, mix drained pasta and Al Pastor Diced Chicken.
8
Pour in 1/2 of your pasta mixture. Top with one 1/4 portion of cheese.
9
Pour the last 1/2 of your pasta mixture. Top with your last 1/4 portion of cheese.
10
Bake at 350°F for 15 minutes. Optionally broil for the last 5 minutes for a golden, crispy top.
