Baked Macaroni & Cheese With Smoked Chicken

Step 1: Spray non-stick coating on casserole pan -- I used one that was 13 x 9"

Step 2: Bring a large saucepan of salted water to a boil and then stir in the pasta and cook, stirring often until the pasta is al dente (8-10 minutes); drain in a colander and then run under cold water until it is cool to the touch. Let it drain in the sink while you make the rest of the recipe.

Step 3: While the pasta is cooking, preheat the oven to 375 degrees F. Stir the breadcrumbs, grated Parmesan and 2 tablespoons of melted butter together in a bowl and set aside.

Step 4: Dry out the pasta cooking pot and set it over medium heat and add 4 tablespoons butter. When it is bubbling whisk in the flour. Continue cooking, whisking constantly for 3-5 minutes. Pour in the milk slowly, whisking constantly and bring to a boil, then adjust the heat so the sauce is simmering. Add nutmeg, salt and pepper to taste and cook 5 more minutes, whisking often. Pay close attention to the sides and bottom of the pot and watch for burning.

Step 5: Remove the sauce from heat and stir in the shredded cheese until it is melted into the sauce. Fold in the chicken, peas and parsley, if using. Stir in the pasta until coated with sauce and the chicken and peas are evenly distributed. Pour all the pasta mixture into an 11 inch oval baking dish (or any 6-cup baking dish that is 1 1/2 inch deep). Cover the top of the macaroni and cheese with an even layer of the breadcrumb topping. Bake for 40-45 minutes or until the top is golden brown and sauce is bubbling. Let stand 5 minutes before serving.