Yum!

In an effort to make our dinners a bit more exciting and avoid having the same things each week, I have been trying some new recipes. Most of the time they are either pretty good or just okay. However, what I'm about to share with you was a big hit in the Davis house. So much so that Clint requested to have it the very next night (this has never happened before). We even polished off the remaining leftovers a few days afterwards. I would think this would also be a winner with kids too. Without further ado, I give you the recipe for BBQ Chicken Cheddar Mac:
(*Note- I cut the recipe in half and we were still able to get almost 3 meals out of it. Next time I think I am going to make the full recipe and then just freeze half of it.)

1 lb mini farfalle pasta (use any pasta of choice)
5 Tablespoons butter

5 Tablespoons flour

1/2 teaspoon salt

1/2 teaspoon fresh cracked black pepper

4 Cups milk, I used skim
5 Cups shredded cheddar cheese (you could use any I used sharp cheddar)
2 Cups shredded BBQ Chicken (I boiled the chicken, shredded it, then poured BBQ sauce over it and let it simmer in a pot on the stove for an hour or so)
1 Cup shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain and set aside.

2. Melt butter into a large dutch oven or pot over medium heat. Whisk in flour, salt and pepper; cook for 1 minute stirring. Slowly whisk in milk until smooth. Increase heat to medium high, stir continuously until liquid thickens and comes to a low boil. Reduce heat to low and stir in cheddar cheese until smooth then add cooked pasta. Pour mixture into a large baking dish then top evenly with BBQ chicken. Sprinkle with additional cheddar cheese and bake for 25-30 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes (if you can even stand to let it sit that long!) and serve.

BBQ chicken and homemade mac n' cheese, how could it not be yummy?!