Ingredients:

2 Tbsps unsalted butter, plus more for the baking dish
1 tsp salt, kosher, coarse
1 bag Skinner® Extra Wide Egg Noodles
2 Tbsps all purpose flour
1 1/2 cups whole milk
1 oz powdered ranch dip
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 Tbsps finely chopped chipotle in adobo
4 cups shredded cooked chicken from a rotisserie chicken
1 can (8 oz.) chopped green chilies, drained
2 cups ranch-flavored tortilla chips, crushed
1 each chopped fresh cilantro leaves, for garnish, if desired

Cooking Directions:

Preheat the oven to 375 degrees F. Butter a 9 by 13-inch baking dish.

 

Bring a large pot of salted water to a boil and cook the noodles according to package directions, using the lower range of the cooking time range and reserving 1/2 cup of pasta cooking water before draining. Return the pasta to the pot.

 

Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, whisking, 1 minute. Gradually add the milk, while whisking constantly, making sure to reach into the edges of the pan. Add the ranch powder and bring to a simmer, whisking often and simmer until thickened, about 2 minutes; whisk in 1 cup of the cheddar and the chipotle.

 

Add the cheese sauce, the reserved 1/2 cup pasta-cooking water, the shredded chicken, and the chopped green chilies to the pot with the pasta and stir to coat. Transfer to the prepared baking dish and top with the crumbled chips and the remaining 1/2 cup cheddar. Bake until bubbling and the top is golden brown, 10 to 15 minutes. Serve topped with the chopped cilantro