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.
Melt butter over medium-high heat 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. Then whisk in flour.
Next pour in half and half or milk, then stir in Italian cheeses, pimentos and fresh basil. Add a cayenne pepper to taste if you want to add some heat. (reserve Parmesan cheese for later)
Reduce heat to medium-low and whisk until cheese melts and sauce becomes thickened. Don't let it boil or the cheese may separate and the sauce may become grainy.
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 or bite sized pieces and place on top of the mac and cheese for serving. Top with grated Parmesan cheese right before enjoying.