Chili Chicken Mac and Cheese
Ingredients
- Kosher salt
- 12 ounces elbow macaroni
- 1 1/4 cups 2% milk
- 2 cups shredded Mexican cheese blend (8 ounces)
- 2 cups shredded rotisserie chicken breast (skin removed)
- 3 tablespoons unsalted butter
- 1 bunch scallions, chopped
- 2 teaspoons chili powder
- Freshly ground pepper
- 1 12-ounce container pico de gallo or fresh salsa (about 1 cup)
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
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