Ingredients
1 pound elbow macaroni
1 box kraft mac 'n' cheese
1 stick of butter
1/2 cup of milk
1 cup shredded cheddar
4 boneless chicken breast halves
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stainless press for hard cheeses — cheddar, gouda, manchego
French patisserie encyclopedia — 210 recipes with step-by-step photos
Non-stick surface for baking, candy work, tempering chocolate
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Boil your chicken in a large pot, the water just covering the top. Allow the chicken to boil until it floats, then remove and let cool. Chop chicken into little cubes or pull apart into chunks, then place it in the fridge. Follow the instructions for your macaroni. When the noodles are done, drain and mix in the kraft powder cheese as instructed. Add butter and milk, then stir thoroughly. Add cheddar and stir until thoroughly melted Add chicken and mix in. Serve