CHICKEN SPINACH AND ARTICHOKE MAC AND CHEESE

Chicken Spinach and Artichoke Mac and Cheese image

Provided by Marvin Beachler

Time 1h

Number Of Ingredients 16

3 c chicken, cooked
16 oz pasta of choice
3 c cheese, i use 1 cup each fontina, irish white cheddar and gruyer
1 bag(s) spinach, blanched
1 can(s) artichoke hearts, 14 oz.
3 c whole milk
6 oz butter
1/3 c all-purpose flour
1/2 tsp dried mustard
1/4 tsp ground nutmeg
salt and white pepper, to taste
TOPPING
1 1/2 c panko bread crumbs
1/2 c parmesan cheese
1/2 tsp white pepper
6 oz butter, softend

Steps:

1. Preheat oven to 375 degrees F.
2. Heat butter in a large sized skillet until melted.
3. Add flour, dried mustard and nutmeg, whisking constantly until the rue is light brown (not tan colored but, brown) about three to four minutes.
4. Add milk, 1/2 cup at a time, until the mixture is smooth and starting to thicken.
5. When all of the milk is absorbed add the cheese and continue whisking until the mixture is again smooth, about two minutes.
6. Place all ingredients, except topping, into a large bowl and gently mix until all ingredients are evenly distributed.
7. Spray a 9x12 oven proof dish with Pam.
8. Pour mixture into the prepared pan and smooth the top as best as you can.
9. Mix the ingredient for the topping and distribute evenly over the mac and cheese, covering any exposed macaroni.
10. Place in the preheated oven, uncovered, for 30 minutes or until browned.