GOURMET MACARONI AND CHEESE WITH CHICKEN
This is adapted from a recipe I found in a "Cook's Country" magazine, which among other things different, used 4 cups colby cheese to my 2 (I got tired of shredding). However, I found the 4 cups total cheese to suit me just fine. Also, I think I used less butter, but I don't remember exactly how much so I'll stay true to the recipe on that one.
Provided by Sonatina
Categories Cheese
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Pulse bread, Parmesan, garlic, and 2 tablespoons of butter in a food processor until coarsely ground. (Alternatively, using your hands to do such also works.).
- Cook pasta as directed, drain it, and pour into a baking dish of choice.
- Preheat the oven to 375 degrees, and make sure there is an oven rack in the middle position.
- Heat remaining butter, flour, mustard, and cayenne over medium-high heat, stirring constantly, until golden, 1 to 2 minutes.
- Slowly whisk in broth, drained chicken broth, and cream and bring to a boil.
- Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
- Take the pot off the heat, and whisk in the cheese, chicken, salt, and pepper until smooth.
- Mix the sauce in with the pasta, cover with aluminum foil, and bake in the middle oven rack for 20 minutes.
- Remove the foil, top with breadcrumbs, and bake until the breadcrumbs are golden brown and crisp, about 20 minutes.
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