Rotisserie Chicken Tuscan Mac and Cheese

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.

Slice off chicken breast from a warm rotisserie chicken and cut into slices and place on top of the mac and cheese for serving. Top with grated Parmesan cheese right before enjoying.



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