Macaroni & Cheese Casserole with Chicken

PREHEAT the oven to 350°.

MELT the butter in a small saucepan and whisk in the flour until combined to form a roux. Set aside.

BOIL the milk in a large pot and whisk in the roux until it becomes very thick.

WHISK the cream cheese and shredded cheddar cheese into the thickened milk until completely combined.

SEASON the cheesy milk with salt and pepper and nutmeg.

BOIL the macaroni noodles in a large pot of boiling water and cook until done.

COMBINE the cheesy milk with the strained and cooked macaroni noodles, as well as the pulled rotisserie chicken and mix.

POUR the mixture into a Reynolds Kitchens^® 13x9 Pasta & Casserole Pan and top off with the crushed cornflakes.

PLACE the pan in the oven and bake for 45 minutes.