Printed from Jenn's Food Journey, adapted from The Food Network Magazine
1/2 lb chicken tenders, cooked and roughly chopped
8 oz elbow macaroni
2 Tablespoons unsalted butter, room temperature
1 cup evaporated milk
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups extra sharp cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
For the topping -
1 cup sourdough breadcrumbs, toasted
1/4 stock unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 Tablespoons freshly chopped parsley
3 oz crumbled goat cheese
Cook pasta according to package directions; drain. Return pasta to pot and stir in the butter.
In a bowl or measuring cup, add the egg, evap milk, mustard and cayenne. Whisk until well combined. Place the pot with the pasta back on low heat. Slowly stir in the evap milk mixture; altering with hand fulls of shredded cheese until all cheese is melted. Stir in chicken and pour mixture into shallow dish.
In a small bowl, mix together the toasted breadcrumbs, butter, salt, pepper and parsley and goat cheese. Sprinkle evenly on top of macaroni and serve immediately. You can also put into a 350 degree F oven for 5-10 minutes or even under the broiler for 5 minutes - but it's not necessary... this is ready to go as is. Enjoy!