Four Cheese Chicken and Truffle Mac N Cheese

So, I'm watching the Pokes win against Texas Tech, which is super exciting while trying to decide what to have for lunch when this recipe was born. I boiled a chicken a couple days ago and it's been staring at me every time I open the refrigerator. I got on pinterest looking for some inspiration when I saw a Chicken Lasagna recipe. I didn't have all the ingredients to put that together, so I started thinking about what I did have. I love cheese, so at any given time there is a pretty good chance I have at least 4 or 5 different varieties. I also LOVE anything with black or white truffles. While we were in Italy, I went around looking for truffle oil, but came home with truffle infused salt and dried pasta.

Here is the recipe:

Heat oven to 375 degrees.

Prep:

1 1/2 cups diced chicken ( I boiled a chicken a few days ago, pulled off the bone and refrigerated.)

Boil pasta in salted water until al dente. You don't want to overcook because it will continue to cook in the oven.

For the Sauce:

1 cup shredded Organic Cheddar Cheese

1 cup shredded Monterey Jack

1/4 cup feta

1/4 cup blue cheese

2 tablespoons butter

2 tablespoons flour

1 1/4 cup milk

2 cloves garlic, chopped

truffle salt and pepper, to taste

Melt butter in sauce pan over medium low heat. Add chopped garlic and saute until soft. Whisk in flour to create a roux and cook a couple of minutes. Slowly stir in milk to create a gravy and allow to thicken slightly. Stir in all cheeses, season with truffle salt and pepper and set aside. (You could substitute truffle oil instead of truffle salt, but make sure to still season with kosher salt if you do.)

*I didn't take pictures during the process. Sorry!

Once your pasta is al dente, drain and stir into cheese sauce with the chicken. Pour into 9x9 glass pan and bake for 25-30 minutes.

Finished product:

Enjoy!!