MAC AND CHEESE WITH CHICKEN, TOMATO AND BASIL

Mac and Cheese with Chicken, Tomato and Basil image

Provided by Food Network Kitchen

Time 1h

Number Of Ingredients 14

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
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

Steps:

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. 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. 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. 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.