8 oz dry penne or macaroni pasta
1 green bell pepper, small diced
1 tsp garlic, minced
1 cup shredded or chopped cooked chicken (rotisserie or roast chicken works nicely)
1.5 tbsp butter
1.5 tbsp flour
2 cups milk
10 oz freshly grated cheddar cheese
2 1/2 tsp Tony Chachere’s Cajun Seasoning
1/2 tsp dry mustard
Cook the pasta in boiling salted water according to package directions. Drain and set aside.
Toss the cooked chicken with 1 tsp cajun seasoning. Set aside.
Melt the butter in a large sauce pot over medium high heat. Add the green bell pepper and garlic and saute briefly—about two minutes. Add the flour and stir constantly until it starts to turn a dark golden color. This will take about three minutes or so.
When the roux starts to turn brown, add the milk and keep stirring. Cook, while stirring, for about five minutes or until the sauce starts to get thick. Add the cheese and mix to melt.
Add the remaining teaspoon and a half of cajun seasoning, as well as the dry mustard, to the cheese sauce and mix well. Then, add the chicken and cooked noodles. Toss to coat and serve.
If you like blue cheese, add some to the top prior to serving.