Options: Add 8-16 ounces of frozen vegetables while cooking the noodles.Allow the noodles and sauce to sit for 5-10 minutes before serving, the noodles will finish cooking in the hot sauce and absorb some of the sauce. Remove sauce from heat and stir in noodles.Stir in mustard and slowly add cheese, stirring continually until melted.
Cook sauce over low heat until thickened.Gradually whisk in 1 (10-oz.) block 2 sharp Cheddar cheese, shredded, until smooth. Cook 2 (10-oz.) containers refrigerated light Alfredo sauce in a large saucepan over medium heat, stirring often, 3 to 4 minutes or until thoroughly heated. As you first add milk the sauce will stream and will be very thick (like mashed potatoes) but it will slowly get thinner and smoother as you add more milk and continue to whisk. Kitchen Express Easy, Creamy Mac and Cheese: Prepare pasta according to package directions. Whisk constantly to make sure the sauce does not get lumpy. Add milk very slowly while whisking butter/flour mixture.Continue to stir and cook the butter and flour until it becomes fragrant, but does not brown. Bake for 20-25 minutes, or until the top turns a light golden color. Sprinkle the top evenly with the remaining cheddar cheese and top with the toasted breadcrumbs. Spray a 9×13 casserole dish with non-stick spray and spread the mac and cheese mixture out evenly into the pan. Melt butter in a large saucepan over medium heat, add flour to butter while continually stirring. Mix the chicken in with the mac and cheese.Cook pasta according to package directions until slightly hard (a little harder than al dente), drain and set aside.
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