Creamy Mac'n'Cheese is everyones dreamy comfort meal. This dish has a few extra bits to liven it up, it's super cheesy, creamy and packed with flavour. Tuscan Chicken Mac 'n' Cheese is a winner in our books!
Adapted From : twistedfood.co.uk
Ingredients
- 3/4 cup mozzarella cheese shredded
- 2 teaspoons dried Italian herbs
- 1/2 teaspoon paprika (sweet or smokey)
- 2 tablespoons fresh parsley chopped
- Salt and pepper, to season
- 1/2 teaspoon dried parsley
- 2 tablespoons butter
- 1 small yellow onion chopped
- 6 cloves garlic finely diced
- 1/3 cup white wine OPTIONAL (use chicken broth instead if
you wish)
- 1 tablespoon oil, divided (use olive or canola oil)
- 3 cups milk OR light cream* or half and half, divided
- 3 level tablespoons flour
- 10 ounces (300g) elbow macaroni uncooked (3 cups!)
- 3 cups baby spinach leaves
- 9 oz (250g) jarred sun dried tomato strips in
oil (reserve 2 tablespoons
of oil and drain the rest)
- 1 cup fresh grated Parmesan cheese
- 2 cups chicken broth
- 2 large skinless boneless chicken breasts
pounded to 1-inch thickness (or 4 boneless and skinless chicken
thigh fillets)
- 1/2 cup grated cheese Cheddar or Gruyere
Instructions
Number One, 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.
Number Two, 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.
Number Three, 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.
Number Four, 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).
Number Five, Add the dry macaroni and stir occasionally as
it comes to a simmer. Reduce heat down to medium low and stir regularly while
it cooks (for about 9 - 10 minutes), or until the sauce thickens and the
macaroni is just cooked (al dente: tender but still firm). Add the spinach and
stir through until wilted.
Number Six, Take the pot off the stove and stir all of the
cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick,
add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching
desired thickness. Keep in mind the sauce will continue to thicken as it
cools.
Number Seven, Slice the chicken into strips and stir
through the pasta (pour in any juices left from the chicken). Sprinkle with
parsley, and stir through. Serve immediately!
Notes
*Full fat milk is favored for most extreme flavor, yet low
fat milk is alright. You can likewise utilize a light cream, overwhelming cream
or vanished milk.
**For included cream season, include 1/2 cup light cream (or
substantial cream in the event that you wish), directly before directly before
including the spinach. Permit it to get hot before including the spinach!
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