If you remember my post about the Chicken Cordon Bleu Stuffed Shells, I told you… If you have some mixture left over don’t throw it away! I’ll be using it another way in a post coming up soon. Well, this is it. I froze what was leftover, but if you are making it without the leftovers, here’s how… I made it for the girls at my Hubby”s office for lunch and they said it was the best Mac & Cheese they ever had!!! Yay!!!

Chicken Cordon Bleu Mac & Cheese
1 box orzo pasta cooked according to the package al dente
1 rotisserie chicken
1 lb diced ham
1 container Mascarpone cheese
1/2 cup whipped cream cheese
2 cups whole milk
1/4 cup flour
12 oz Swiss cheese shredded
8 oz American cheese shredded
1/2 cup onion diced
1 cup white wine
2 Tbs Dijon Mustard
2 tsp garlic powder
salt & pepper
1 1/2 stick butter
1 cup panko bread crumbs
1 cup chopped fresh parsley

Heat the oven to 325°F. Separate the chicken from bone on the rotisserie chicken and cut into little pieces. Cut the ham into little pieces too. Mix the ham and chicken with the cream cheese, Mascarpone, 1 Tbs of Dijon mustard, 6 oz of Swiss, 1 tsp garlic powder and salt & pepper. Set aside.

In a sauté pan melt the butter, add the flour and cook for a minute or two. Add the white wine and cook a minute more. Whisk in the milk and cook until the mixture starts to thicken. Add the rest of the Dijon mustard, the rest of the garlic powder, the American and Swiss cheese. Turn the heat off and stir until all the cheese is melted.

Add the cooked noodles with the sauce and the ham and cheese mixture. Top the whole dish with the rest of the Swiss cheese and the Panko crumbs. Bake for 35 to 45 minutes until the dish is bubbling and brown on top…Delicious!!!
Enjoy!

Heidi

Visit our Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!