Twenty Minute Mac & Cheese

Ingredients:
2 cups fuesili, penne, or any small pasta
1/2  cup shredded mozzarella cheese
1/4 diced green peppers
1/2 cup of chicken breast
1 cup of milk
2 tbsp of white flour 
2 tbsp butter
2 sprigs of cilantro
Crack black peppercorn
1 tbsp of chili powder
1 tbsp extra virgin olive oil

Heat water to boil in a pot. Add pasta and boil according to instructions on pasta carton. Meanwhile, season the chicken breast cubes with fresh lemon juice, salt, pepper and chili powder. Heat (medium high) pan with extra virgin olive oil and add cubed chicken and diced green peppers and satay until chicken is almost cooked. Add parsley until chicken in no longer pink in the center (should be firm to touch). Drain pasta when fully cooked and rinse pot out quickly with some water and boil off excess water on stove. The burner should be on medium high and add butter until thoroughly melted, add one tbsp on flour and mix with a whisk. Add milk and continue whisking to break up all butter and flour clumps. Add remainder of flour and continue whisking until milk thickens up. Add cheese and continue mixing until melted then add chicken and green peppers. Add the noodles and toss until thoroughly coated. Turn off burner. Season with salt, chili powder and (lots) of black pepper. Serve! (make sure to soak pot right afterward or else the sauce will be a pain to wash off)

*You can pretty much add any type of protein to the dish (bacon!). I only had green peppers on hand but I would have liked to use broccoli, cremini/button mushrooms and even a sharper cheese to the dish.

There you have it! Super easy mac & cheese, I have no idea what I was afraid of. I usually dread making any types of creamy sauce as it tends to come out watery, clumpy and just plain gross. My first attempt at making fettuccine Alfredo several months back has changed this and I am very happy with the results.