Prep Time
15
Cook Time
15
servings
8
Ingredients
-
1 lb of your preferred pasta
-
1/2 cup AP flour
-
1/2 cup unsalted butter
-
1 1/2 cups whole milk
-
2 1/2 cups half and half
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16 oz medium cheddar cheese (shredded)
-
8 oz shredded Gruyere cheese (shredded)
-
1 Tbsp. salt
-
1 Tbsp black pepper
-
2 Tbsp garlic powder
-
1-2 Tbsp paprika
Directions
- 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.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.