ITALIAN MAC-N-CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings, plus leftovers
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
- In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
- Preheat broiler to high.
- To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
- Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.
CHICKEN FLORENTINE MAC AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.
CHICKEN MAC & CHEESE
In my family, a stick-to-your-ribs supper has protein, pasta and a good cheese like cheddar. This loaded mac works like a charm at potlucks. -Cynthia Huff, Flora, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- Cook macaroni according to package directions, adding broccoli during the last 5 minutes of cooking. Drain., Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from pan., In same pan, melt butter. Stir in flour, paprika and cayenne until smooth; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheese and mustard until cheese is melted., Add macaroni mixture and chicken to sauce. Heat through, stirring to combine.
Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 467mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
MACARONI AND CHEESY CHICKEN BAKED CASSEROLE
Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.
Provided by By Brooke Lark
Categories Entree
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
- In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
- In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
- Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 g
CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Provided by Andrew Pollock
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
- In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
- Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
- Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
- Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams
CHICKEN MAC AND CHEESE
My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It's the comfort meal you've been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.
Provided by Joanna Cismaru
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
- Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
- In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
- Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
- Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
- Serve garnished with freshly grated Parmesan cheese.
Nutrition Facts : Calories 545 kcal, Carbohydrate 38 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 107 mg, Sodium 640 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MEMPHIS-STYLE CHICKEN MAC 'N CHEESE
A classic creamy mac 'n cheese dish from Julie Wampler of Table For Two that's amped up with flavor from incorporating Memphis-style chicken throughout!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high.
- Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
- Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
- Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
- Place foil-wrapped chicken thighs onto the grill.
- Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
- Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
- Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
- Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
- Add the pasta to the cheese sauce and stir to incorporate.
- Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.
Nutrition Facts : Calories 665.1 calories, Carbohydrate 36.6 g, Cholesterol 180.7 mg, Fat 36.9 g, Fiber 2.4 g, Protein 48 g, SaturatedFat 17 g, Sodium 1179.6 mg, Sugar 3.7 g
EASY ITALIAN MAC & CHEESE SKILLET
This is a one pan mess! I love this because it is so easy to make. I must give credit to the Kraft Foods website because this is where I got the idea from. HOWEVER I did modify the recipe a bit, because first off I didn't write down what I needed and thought I could remember so when I got home I had to improvise. I served this to my somewhat picky husband, and parents and they all got up for seconds! So I'm very impressed! Some pointers to keep in mind. Because this website is picky on wordage it's suspposed to say 2 boxes of Kraft Macaroni and Cheese Shells Three Cheese Flavor and not 1 lbs but rather 3 large pieces of boneless skinless chicken breast. I made this in a rather large deep skillet. And will have leftovers for tomorrow. If you're making this for only two people only use one box of mac and cheese, less chicken, less peppers/onions, and less milk/water. Also, what I like to do is have everything chopped up BEFORE putting anything in the pan to start cooking. I didn't really time how long it took me to cook this so I just guessed.
Provided by ChrissyVas
Categories One Dish Meal
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop Chicken into bite size pieces.
- Chop Onions, and peppers seperately into small pieces.
- Coat skillet with olive oil to lightly fry the chopped chicken. (You be the judge of how much oil you wish to use to lightly fry the chicken.).
- While chicken is sizzling, add a dash of Italian seasoning and a dash of.
- pepper. Stir it up to spread your spices evenly on the cooking chicken.
- Once chicken has turned white all the way around on the outside add the.
- onions and peppers. Keep cooking on a medium heat until the veggies are soft.
- and the meat has no pink on the insides.
- Next add the milk, water, shells and cheese packets. Make sure to stir.
- everything well. Allow it to simmer and reduce to a low heat, and cover with a.
- well fitting lid.
- It will be done when it looks creamy, but shells are soft not mushy.
Nutrition Facts : Calories 1087.5, Fat 26.9, SaturatedFat 8.7, Cholesterol 110.9, Sodium 1742.5, Carbohydrate 147.4, Fiber 5.7, Sugar 23.1, Protein 63.4
ITALIAN MACARONI AND CHEESE
I never thought to add crushed tomatoes into macaroni, but it's delicious. The original recipe called for ham, but I made it with chicken and I want to try sweet or hot Italian sausage next! Bon Appetit!
Provided by SaladMaster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350°F; grease a casserole.
- Heat a saucepan on medium-high and fill it with water. When boiling add the macaroni and cook 5-7 minutes. Stir taste for doneness. Drain and set aside.
- In a saucepan heat butter until foamy on medium-high heat. Add the flour and whisk until it's golden. Slowly pour in the milk and whisk until slightly thickened. Reduce temperature to a simmer as you whisk.
- Stir in all but 1/4cup of the cheese and remove the pan from the heat. The sauce will be sort of loose.
- Fold in the noodles and chicken. add the tomatoes and a bit of the juice. Taste and adjust seasonings by adding salt, pepper, and some paprika. Stir well then transfer to the casserole.
- If the mixture seems thick and gluey add more tomato juice. top with 1/4 cup cheese and the breadcrumbs. bake for 25 minutes until bubbly and brown.
Nutrition Facts : Calories 404.6, Fat 15.4, SaturatedFat 8.4, Cholesterol 60.5, Sodium 471.3, Carbohydrate 42.9, Fiber 1.9, Sugar 2.5, Protein 22.9
CHICKEN MACARONI
"I often put together this yummy chicken and pasta combination for my daughter and her family," writes Donna V'Dovec of Veradale, Washington. "All she has to do is heat and serve it with a salad or vegetable for a filling meal that tastes great."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly.
Nutrition Facts : Calories 268 calories, Fat 8g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 420mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
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TUSCAN CHICKEN MAC AND CHEESE - WELL PLATED BY ERIN
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- Bring a large pot of salted water to boil. Cook the pasta in the water until pasta is al dente, according to package directions. Gather the rest of your ingredients (even the spices) and make sure they are measured and on hand. Once the pasta has finished cooking, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
- Meanwhile, reserve 2 tablespoons of oil from the jar of sun-dried tomatoes, then drain away the remaining oil. Pat the tomatoes dry, then roughly chop and set aside.
- Heat a large skillet over medium-high heat. Add the olive oil. Once it is hot, add the chicken pieces. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Saute until the chicken is golden on the outside and fully cooked through on the inside, about 5 minutes. Remove to a plate and set aside.
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4.9/5 (55)Total Time 40 minsCategory DinnerCalories 586 per serving
- Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.
- To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavour as possible.
- Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
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- Season cubed chicken with salt, pepper, and paprika. In a saute pan over medium heat, add olive oil. Once hot, add cubed chicken and saute on all sides until cooked through, about 4 minutes. Remove from pan.
- Add diced onions and sun-dried tomatoes to pan. Cook for 3 minutes, then add garlic and cook an additional 30 seconds. Add flour, stirring to coat. Cook another 30 seconds.
- Add chicken broth, milk, macaroni, and Italian seasoning to pan, stirring to combine. Bring to a boil, cover, and reduce heat to low. Cook according to macaroni package directions for al dente pasta (should be about 9 minutes).
- Remove lid and add parmesan cheese, mozzarella cheese, heavy cream, as well as the cooked chicken back to the pan. Stir until cheese is melted.
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