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Chicken, Leek and Lighter Cheddar Macaroni Bake
Serves 4
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Ingredients:
| 1/2 cup butter |
| 1 cup sweet yellow onion, finely diced |
| 1 large leek, white and light green parts only, thinly sliced and rinsed |
| 1/2 cup flour |
| 2 1/2 cups low fat milk |
| 1 teaspoon prepared mustard |
| 1 cup shredded cheddar cheese, plus more for topping |
| Seasoned salt |
| Fresh ground black pepper |
| 1/2 lb. elbow macaroni, cooked according to package directions for al dente |
| 1 lb. Boneless, skinless chicken breast cut into bite-sized pieces |
Directions:
- Preheat oven to 375 degrees F. Butter a 4 quart casserole; set aside.
- Melt 1/2 cup butter in large saucepan over medium-high heat. Add onions and leeks and sauté until translucent, about 3 minutes. Stir in flour; cook for about 2 minutes. Whisk in milk and bring to a boil. Stir in mustard and shredded Lighter Cheddar; season to taste, with seasoned salt and pepper.
- Fold in chicken and cooked macaroni; pour into prepared casserole dish, cover, and bake for 20 minutes.
- Remove cover and sprinkle top with more shredded lighter cheddar and bake 5 more minutes or until cheese is melted and top is browned.
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