Green Chile Chicken Mac n Cheese

8 oz. elbow macaroni
2 Tbsp. olive oil
2-3 cups rotisserie chicken, shredded
1 medium onion, diced
2 cloves garlic, minced
salt and pepper to taste
3 Tbsp. flour
2 cups milk
1/2 cup Bossy Gourmet Hatch Green Chile
1 tsp. dried mustard
1 cup mozzarella cheese, shredded
2 cups cheddar cheese, shredded
1/4 cup Parmesan cheese, grated
2 Tbsp. butter
3/4 cup breadcrumbs

Cook pasta al dente according to package directions.
Rinse with cold water to stop cooking and set aside.
Melt butter in a skillet and add breadcrumbs. Stir together and cook 3-4 minutes. Sprinkle over the mac and cheese.
Heat olive oil in a large skillet.
Add onions and cook 3-5 minutes, until softened.
Add garlic and cook 30 seconds, until aromatic.
Sprinkle the flour over and cook another minute.
Whisk in the milk and add green chile, mustard and cheeses.
Add chicken to the pasta and stir to combine.
Season to taste with salt and pepper
Sprinkle breadcrumb mixture over the mac and cheese.

Click here for Bossy Gourmet Hatch Green Chile