INGREDIENTS
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3 cups 2 percent milk
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2 tablespoons butter
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1/2 teaspoon salt
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1/8 teaspoon pepper
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a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water)
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1 cup extra sharp cheddar, grated
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2 ounces American cheese
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3 chipotle peppers, finely diced
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1 tablespoon adobo sauce, optional
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12 ounces gluten free elbow pasta
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3 cups cooked diced chicken breast