Ingredients:

  • Spaghetti, 12 oz (or linguine, broken into thirds)
  • Pre-cooked Chicken, 3 cups, shredded
  • Unsalted Butter, 4 Tbsp
  • All-Purpose Flour, 4 Tbsp
  • Whole Milk, 2 cups, warmed slightly
  • Chicken Stock (Low Sodium), 1 cup, warmed slightly
  • Sharp Cheddar Cheese, 10 oz, freshly grated (divided: 8 oz for sauce, 2 oz for topping)
  • Pimento Peppers, 1 jar (4 oz), drained and finely diced
  • Garlic Powder, 1 tsp
  • Onion Powder, 1 tsp
  • Dried Oregano, 1/2 tsp
  • Cayenne Pepper, Pinch (optional)
  • Kosher Salt, 1 tsp (or to taste)
  • Black Pepper, 1/2 tsp, freshly ground
  • Breadcrumbs (Panko or regular), 1/4 cup
  • Parmesan Cheese, 2 Tbsp, grated

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch casserole dish. Bring a large pot of salted water to a boil and cook the spaghetti until al dente—about 1-2 minutes shy of package directions. Drain immediately.
  2. Return the drained pasta to the pot. Add the shredded chicken and diced pimentos and set this mixture aside.
  3. Make the Roux: Melt the butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour until a thick paste forms. Cook the roux for 2 minutes, stirring constantly, until pale golden and smelling slightly nutty.
  4. Build the Béchamel: Slowly pour in the warm milk and warm stock, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer. Continue to cook for 5–7 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon.
  5. Add Cheese & Seasoning: Remove the pan from the heat. Stir in 8 oz of the sharp Cheddar cheese, along with the garlic powder, onion powder, oregano, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth (a Mornay sauce). Taste and adjust seasoning as necessary.
  6. Assembly: Pour the warm cream sauce over the spaghetti and chicken mixture. Toss gently but thoroughly until every strand of spaghetti is coated. Scrape the mixture into the prepared casserole dish.
  7. Prepare Topping: In a small bowl, combine the remaining 2 oz of Cheddar, the breadcrumbs, and the Parmesan cheese. Sprinkle evenly over the casserole.
  8. Bake: Bake for 30–35 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp.
  9. Rest: Allow the casserole to rest for 10 minutes on a wire rack before slicing and serving. This allows the sauce to set properly.