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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a family favourite that comes from an old Milk Calandar. Even DH, who doesn't like anything tex-mex raves about this one. I always make it with the ham, but the if you have left over chicken, I bet it would be just as good. Ingredients:
1 lb fusilli |
3 tablespoons butter |
1/4 cup all-purpose flour |
2 1/2 cups milk |
1 teaspoon salt |
2 cups old cheddar cheese, grated |
2 cups diced cooked chicken or 2 cups ham |
3/4 cup frozen corn |
1/3 cup green onion, thinly sliced |
1/3 cup salsa |
Directions:
1. Cook Pasta according to package directions.
2. Meanwhile, in a medium sauce pan, melt butter over medium heat.
3. Stir in flour until blended.
4. Gradually whisk in Milk and salt, making sure there are no lumps.
5. Stir and bring to a boil.
6. Reduce heat to medium-low and simmer for 1 minute.
7. Reduce heat to low, add cheese a handful at a time, stirring until melted.
8. Stir in chicken or ham, corn, green onions and salsa; heat through.
9. To serve, drain pasta; turn into a large bowl.
10. Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.
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