Chicken mac and cheese- it's that good

What do we all, and I mean we ALL, love more than mac n cheese? Nothing. Can you think of many things you love more? I'll wait for you to make a list...

that didn't take long.

I make this. On rare occasions. It is always delicious. It hits the belly in a way that lets the person consuming it know they will be alright.

This recipe is another way to use all that leftover chicken from roasted chicken or rotisserie. Or, you can cook a couple chicken breasts and you're good to go.

What you'll need:

4 cups Rotini
8 Tablespoons Unsalted butter
1  Medium Onions cut into thin strips
2 cups cooked chicken
1/4 cup All-purpose Flour
2 cups skim milk
 2 eggs
1 1/2 cups cheese, any cheese.

1 cup bread crumbs

Preheat oven to 350 degrees and grease a casserole. Cook your pasta al dente. Very al dente. Like for only 4 or 5 minutes, al dente.

Melt half your butter in a skillet over a low heat and add your onions to cook. You will want to cook them until they are golden.

Remove the onions and put the remaining butter in your skillet. Once melted, whisk in your flour. Once smooth add your milk. Add in your eggs.You will want to temper them first. - To temper crack the eggs into a separate bowl, whisk and then add a little bit of the milk and flour mixture. Add the eggs into the skillet.

Then add your cheese and stir until it all melts in together smoothly.

Put your noodles in your greased dish. Cover in cheese mixture. Add your chicken and onions. Mix ALL of this together and sprinkle with bread crumbs. Bake for 20 minutes.

Unbutton the top button of your pants and enjoy.