4 chicken tenderloins, plus a splash of olive oil
4 servings pipette pasta or pasta of choice
1 1/3 cups whole milk
4 cups shredded sharp cheddar, divided
1/2 cup chopped chipotle peppers in adobo
Salt and pepper
In a small pan, add a splash of olive oil. Season chicken with salt, then cook it on medium-low heat until it reaches an internal temperature of 165 degrees Fahrenheit, 4-5 minutes per side. Remove the chicken from the heat, let it rest for 5 minutes, then chop it. Set chicken aside.
Cook pasta according to package instructions. Meanwhile, in a large pan, add whole milk, and let it heat on medium-low for 5 minutes. Add 2 cups of shredded cheddar, and whisk it until it fully melts into the sauce. Add chipotle peppers, then season the sauce generously with salt and pepper. Drain the pasta, then add the pasta and chicken to the sauce.
Transfer the macaroni and cheese to an oven-safe skillet (or any oven-safe dish), and top with the remaining cheddar. Bake it for 15-20 minutes or until cheese turns golden.