-
Pre-heat your oven to 375 degrees F
-
Cook your elbow macaroni to al dente, check the package directions on time. You do not want your pasta fully cooked or it will be overdone.
-
While the pasta is cooking use about 1 tablespoon of butter to grease your baking dish.
-
In a large pot melt the remaining 4 tablespoons of butter on a medium heat (do not brown or burn).
-
Whisk in your flour and spices and continuing whisking until the mixture is thickened.
-
Add your milk.
-
Turn your burner to high to bring this mixture to a boil (stirring often).
-
Allow it to boil 1 minute and then remove it from the heat.
-
Stir your sharp cheddar and Monterrey Jack cheese into the pot and stir until completely melted.
-
Add in your cooked chicken and macaroni and stir until the sauce covers everything.
-
Pour into your prepared casserole dish.
-
Baked 30 - 35 minutes or until the casserole is bubbly and slightly golden on top.