1 lb. cooked elbow macaroni
1/4 cup butter
1/3 cup all-purpose flour
4 cloves garlic , crushed
2 1/2 cups milk
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups FRENCH'S™ Crunchy Toppers™ Red Peppers
1 1/2 cups diced, cooked chicken
1/4 cup diced green onions
PREHEAT oven to 400°F. Grease a 9x13-inch pan.
MELT butter in a medium sauce pan. Add the flour and garlic, whisking until smooth. cook over medium-high heat until bubbly.
SLOWLY whisk in the milk, whisking until smooth. Cook over medium-high heat until thickened into a sauce.
WHISK in 1 cup of the mozzarella cheese and the Parmesan. Season to taste with salt and pepper.
COMBINE the cheese sauce with the cooked noodles, and add diced chicken and 1 cup of the FRENCH'S™ Crunchy Toppers™ Red Peppers, stirring to distribute the sauce throughout.
TRANSFER this into the prepared baking dish. Sprinkle on the remaining 1 cup mozzarella cheese and scatter the scallions over the top.
BAKE for 15 minutes. Top with remaining 1 cup FRENCH'S™ Crunchy Toppers™ Red Peppers and bake for additional 5 minutes. Serve hot.