This Tuscan-inspired casserole is just about as easy as making regular mac and cheese, but it’s a whole lot tastier and easily feeds a big family or a small crowd. Or make a bunch and take leftovers to work for lunch.
• Cooked Macaroni Noodles • Rotisserie Chicken • Butter • Garlic Paste • Chicken Stock Cube • Half And Half • Shredded Cheese • Pimento Peppers • Basil • Cayenne Pepper
Cook and drain pasta. Melt butter in the same cast iron skillet or pot used to boil the pasta. Once melted, add and saute garlic for 1 minute.
Add chicken stock cube. Break up and stir into butter with a whisk. Next add half and half or milk, then stir in Italian cheeses, pimentos and fresh basil. Add cayenne pepper if desired.
Reduce heat and whisk until cheese melts and sauce becomes thick. Don't let it boil. Stir in cooked pasta with a large spoon and remove from heat.