Mac and Cheese with Chicken, Tomato and Basil (Food Network Kitchens) |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
|
Ingredients:
12 ounces dry elbow macaroni |
6 tablespoons unsalted butter |
1/2 cup all-purpose flour |
4 cups whole milk |
kosher salt and freshly ground pepper |
2 cups grated asiago cheese |
1 1/2 cups grated parmesan cheese |
2 beefsteak tomatoes, peeled, seeded, chopped and drained |
1 cup packed fresh basil leaves, torn into large pieces |
2 cups shredded cooked chicken |
2 cups panko (japanese breadcrumbs) |
2 tablespoons chopped fresh parsley |
1/4 cup extra-virgin olive oil |
Directions:
1. 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
2. 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
3. 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
4. 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.
5. Calories: 930
6. Total Fat: 50 grams
7. Saturated Fat: 24 grams
8. Total Carbohydrates: 73 grams
9. Protein: 47 grams
10. Sodium: 990 milligrams
11. Cholesterol: 125 milligrams
12. Fiber: 4 grams
|
|