• 1 lb – Bell and Evans chicken nuggets
  • 8 tbsp – butter

  • 1/4 cup – flour

  • 4 cups – whole milk

  • 1 lb – extra sharp cheddar cheese grated

  • 8 ounces – provolone cheese grated

  • 1 tsp – salt
  • 1 tsp – ground black pepper

  • 1 lb – small elbow macaroni


Bake the Bell and Evans chicken nuggets at 375 degrees for about 20-25 minutes. Cut the nuggets in half and set them to the side. Cook the macaroni until firm (look at package for cooking directions), drain and transfer to a large bowl. Melt 6 tablespoons of butter over medium heat. Add the flour and stir for 2 minutes. Gradually whisk in milk. Bring to a boil and whisk constantly. Reduce heat and bring to a simmer for 2 minutes. Add provolone and cheddar cheese, salt and pepper. Whisk until cheese is melted and the sauce is smooth, about 2 minutes. Remove from heat and season to taste with salt and pepper if desired. Mix in cheese sauce with macaroni. Mix in cut chicken nuggets. Put mixture into a 13×9 inch glass baking dish. Preheat oven to 350 degrees. Bake the mixture until heated through, about 30 minutes.

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