Ingredients:

Macaroni:

• 1 (16-oz. Box) elbow macaroni noodles
• 1 tablespoon olive oil

Topping:

• ¼ cup Cass-Clay® Butter
• 2 cups panko breadcrumbs
• 1 teaspoon parsley flakes
• ¼ teaspoon garlic salt

Sauce:

• ½ cup Cass-Clay Butter
• ½ cup all-purpose flour
• ½ teaspoon garlic salt
• 4 cups Cass-Clay Whole Milk
• 8 oz. (2 cups) sharp cheddar cheese, shredded
• 4 oz. (1 cup) monterey jack cheese, shredded
• 4 oz. (1 cup) pepper jack cheese, shredded
• 2 cups roasted chicken, diced
• 2 cups fresh spinach leaves, stems removed
• ½ cup sun-dried tomatoes, thinly sliced

How To:

1. Cook macaroni according to package directions for 1 minute less than the directions state. Drain; toss with olive oil. Set aside.
2. Meanwhile, prepare the topping. In a 10-inch skillet, melt butter over medium-high heat. Stir in breadcrumbs, parsley, and garlic salt. Cook, stirring constantly, until breadcrumbs are toasted and browned (about 5 minutes). Set aside.
3. To prepare the sauce, in an 8-quart Dutch oven or pot, melt the butter over medium heat. Whisk in flour and garlic salt until absorbed by the butter. Slowly whisk in milk. Continue cooking, stirring constantly, until smooth and bubbly.
4. Remove from heat; stir in cheeses until melted. Stir in macaroni, chicken, spinach, and sun-dried tomatoes.
5. Serve immediately by dishing into bowls and topping with breadcrumbs.

Recipe and image provided by Half & Half magazine.