Chicken Chile Mac 'n Cheese

• From: California Olive Board

Ingredients

• 2 Tbs unsalted butter

• 2 Anaheim chile peppers, diced

• 1 Tbs minced garlic

• 2 Tbs all purpose flour

• 2 1/4 cups low sodium chicken broth

• 2 1/2 cups shredded sharp cheddar cheese

• 1 (1 lb.) box macaroni pasta, cooked

• 8 oz diced grilled chicken breast

• 1 (6 oz.) can olives, drained and halved

• 1/2 cup Japanese style panko breadcrumbs

• 1/8 tsp paprika

This Mac 'n Cheese fuses elements of Japanese, Mexican and Italian cuisine to give a delicious new twist to the classic comfort dish.

Directions

• Heat butter in a large saucepan over medium heat until melted and foamy. Stir in peppers and garlic and cook for 2 minutes. Whisk in flour and cook for 1-2 more minutes until smooth and golden. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil. Turn heat down to simmer and cook for 3-4 minutes.
• Stir in cheese and remove from heat. Add pasta, chicken and olives and pour into a lightly greased 9-inch by 13-inch baking dish. Top with breadcrumbs, sprinkle with paprika and bake in a 400°F oven for 15-20 minutes.