Macaroni and Cheese with Chicken

By cacelias

Delicious mac & cheese recipe that my Dad suggested to me, with a phone call from Cape Cod! You can make this without the chicken for a vegetarian option. I added Panko bread crumbs to the Parmesan Cheese for the topping, along with some pats of butter.

Recipe from Country Living Magazine, October 2010

Per Serving: protein: 24g; fat: 24g; carbohydrate: 38g; fiver: 2g; sodium: 953 mg; cholesterol: 77mg; calories: 478.

Ingredients

• 3 tablespoons unsalted butter, plus more for baking dish and top of casserole
• fine sea salt and freshly ground pepper
• 1/2 pound penne pasta
• 1 tablespoon extra-virgin olive oil
• 1 small onion, thinly sliced
• 1 1/2 cups coarsely grated smoked mozzarella
• 1 1/2 cups shredded roast chicken
• 1 cup finely grated Parmigiano-Reggiano
• 1 tablespoon finely chopped fresh rosemary
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk, heated to a simmer
• 2 garlic cloves

Preparation

Step 1

Preheat oven to 450 degrees F. Butter a 1 1/2 qt. gratin or baking dish.

In a large pot of boiling salted water, cook pasta until al dente, about 11 minutes. Drain, run under cold water, and drain again. Transfer to a large bowl.

In a medium skillet over medium heat, heat oil. Add onion and a pinch of salt, reduce heat to medium-low, and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.

Add onion to pasta and stir to combine. Add mozzarella, chicken, 2/3 cup Parmesan, and rosemary; stir to combine.

In a medium heavy saucepan over medium-low heat, melt butter. Add flour and cook over low heat, whisking, for 3 minutes. Add hot milk, whisking vigorously, then add garlic and 1 1/2 teaspoons salt. Bring mixture to a simmer, whisking; then reduce heat and gently simmer, whisking occasionally, until bechamel is thickened (the sauce should thickly coat the back of a spoon), about 10 minutes. Discard garlic before adding bechamel to pasta, season with salt and pepper, if desired, and stir.

Transfer into baking dish and smooth top. Sprinkle with remaining 1/3 cup of Parmesan cheese mixed with 1/3 cup Panko Break crumbs. Dot with pats of butter on top. Bake until bubbling and golden, 12-15 minutes. Let sit for 15 minutes before serving.