Macaroni and Cheese with Chicken

Name: Macaroni and Cheese with Chicken
Prep time: 25 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. unsalted butter, plus more for baking dish; Fine sea salt and freshly ground pepper; 1/2 lb. penne pasta; 1 tbsp. extra-virgin olive oil; 1 small onion, thinly sliced; 1 1/2 c. coarsely grated smoked mozzarella; 1 1/2 c. shredded roast chicken; 1 c. finely grated Parmigiano-Reggiano; 1 tbsp. finely chopped fresh rosemary; 3 tbsp. all-purpose flour; 2 1/2 c. whole milk, heated to a simmer; 2 garlic cloves

By Mindy FoxPublished: Feb 16, 2018

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Yields:

4 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 20 mins

Cal/Serv:

478

Instead of the usual Cheddar, this satisfying casserole calls for smoked mozzarella and Parmigiano-Reggiano, as well as a creamy rosemary béchamel. Add already-made roast chicken to the macaroni.

Recipe adapted from A Bird in the Oven and Then Some, by Mindy Fox.

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Ingredients

3 Tbsp. unsalted butter, plus more for baking dish
Fine sea salt and freshly ground pepper
1/2 lb. penne pasta
1 Tbsp. extra-virgin olive oil
1 small onion, thinly sliced
1 1/2 cups coarsely grated smoked mozzarella
1 1/2 cups shredded roast chicken
1 cup finely grated Parmigiano-Reggiano
1 Tbsp. finely chopped fresh rosemary
3 Tbsp. all-purpose flour
2 1/2 cups whole milk, heated to a simmer
2 garlic cloves

Directions

1. Step 1Preheat oven to 450°F. Butter a 1 1/2-quart gratin or baking dish.
2. Step 2In 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. Step 3In 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. Step 4Add onion to pasta and stir to combine. Add mozzarella, chicken, 2/3 cup Parmesan, and rosemary; stir to combine.
5. Step 5In 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. Step 6Transfer 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.