Main Dishescountryliving5.0
Macaroni and Cheese with Chicken
Instead of the usual Cheddar, this satisfying casserole calls for smoked mozzarella and Parmigiano-Reggiano, as well as a creamy rosemary béchamel.
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 25 min👤 Mindy Fox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●pot
- ●bowl
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 450°F. Butter a 1 1/2-quart gratin or baking dish.
2
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.
3
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
4
Add onion to pasta and stir to combine. Add mozzarella, chicken, 2/3 cup Parmesan, and rosemary; stir to combine.
5
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 béchamel is thickened (the sauce should thickly coat the back of a spoon), about ⏱️ 10 minutes. Discard garlic before adding béchamel to pasta, season with pepper, and stir.
6
Transfer into baking dish and smooth top. Sprinkle with remaining 1/3 cup Parmesan and more pepper. Bake until bubbling and golden, 12 to ⏱️ 15 minutes. Let sit for ⏱️ 15 minutes before serving.
Nutrition Facts
calories
478 calories
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