Chipotle Chicken Macaroni and Cheese

One pot, six ingredients and about 20 minutes until this slightly spicy, smokey mac and cheese is on your table.

I've started keeping cooked shredded chicken in the freezer, just for recipes like this. It makes weeknights so much easier if I do not have to cook the chicken.

Chipotle Chicken Macaroni and Cheese

Ingredients:

• 1 pound rotini pasta
• 4 cups low sodium chicken broth
• 1 cup milk
• 2 cups cooked shredded chicken
• 3 tablespoons diced chipotle peppers in adobo sauce
• 8 ounces sharp cheddar cheese, shredded
• black pepper, to taste

Directions:

1. In a large pot, add in the pasta, chicken broth and milk. Bring the mixture to a boil and cook until the pasta is al dente, about 12 minutes. There should be a fair amount of thick liquid left in the pot, this is needed to make the cheese sauce.
2. Turn the heat down to low and stir in the chicken and chipotles. Add in the cheese and mix until the completely melted and incorporated. Season with black pepper.

Enjoy!!!

*Adapted from That's What She Eats.