Mac and Cheese with Chicken and Peas by An EclecticMd

elbow macaroni pasta, salt, cayenne pepper, dry mustard, evaporated milk, chicken, peas, sharp cheddar cheese, monterey jack cheese

Category: Mac & Cheese

– 8 ounces (2 cups) elbow macaroni or other pasta
– 2 cups water
– 1 teaspoon salt
– 1/8 teaspoon cayenne pepper
– 1 teaspoon dry mustard
– 1 12-ounce can evaporated milk
– 1 cup cooked chicken, chopped
– 1/2 to 1 cup frozen peas
– 4 ounces (1 cup) sharp cheddar cheese, shredded
– 4 ounces (1 cup) Monterey Jack cheese, shredded