2 tablespoons unsalted butter 2 chili peppers, diced
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 1/4 cups low-sodium chicken broth
2 1/2 cups shredded sharp
1 (1-pound) box macaroni
8 ounces grilled chicken
1 (6 ounce) can pitted olives
1/2 cup Japanese-style panko
1/8 teaspoon paprika
Heat butter in a large saucepan over medium heat until melted and foamy. Stir in peppers and garlic and cook for 2 minutes.
Whisk in flour and cook for 1-2 more minutes until smooth and golden. Whisk in chicken broth, a half cup at a time, until smooth and bring to a boil.
Turn heat down to simmer and cook for 3-4 minutes. Stir in cheese and remove from heat.
Add pasta, chicken and olives and pour into a lightly greased 9×13-inch baking dish. Top with breadcrumbs, sprinkle with paprika and bake in a 400-degree oven for 15-20 minutes.