• 1 - 16 oz. box of Dreamfield’s macaroni (you can also sub lentil pasta or fresh or frozen cauliflower)
• 2-3 cups rotisserie chicken or cubed chicken breast (cooked)
• 6 Tbsp. butter
• 3 Tbsp. oat fiber
• 3 Tbsp. THM Baking Blend
• 2 cups nut milk
• 1 cup half and half
• 1 pinch ground black pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1/4 - 1/2 cup hot sauce (Frank’s Red Hot Sauce would be great)
• 1/2 cup crumbled gorgonzola or bleu cheese (or even feta)

Bring a large pot of lightly salted water to a boil. Cook the pasta according to the directions on the box and drain your pasta. (Or steam your cauliflower and drain well.) Cut your chicken into bite-sized pieces.

Melt the butter in a large pan. While it’s simmering, add in the oat fiber and Baking Blend until you have a thick paste. Cook until golden (about 1 minute). Add the milk and half and half and simmer for several minutes until thick. If it doesn’t thicken well, you can add 1/2 tsp. of gluccie or xanthan gum.

Add the shredded cheese; stir until they’re melted. Add the drained pasta and stir. Add the chicken, hot sauce and gorgonzola or bleu cheese. Stir and enJOY!

~ If you want to make an S rather than a crossover, you can use frozen or fresh cauliflower instead of the Dreamfield’s or lentil pasta.