MAC AND CHEESE WITH CHICKEN BROTH RECIPES

Steps:

• Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter.
• In a large pot, combine equal parts water and chicken broth just enough to cook your macaroni in. Bring to a boil on the stovetop. Add macaroni and cook until al dente according to package instructions (usually about 7-8 minutes). When macaroni is done, drain and set aside in a large pot or bowl.
• In a large saucepan over medium heat, melt butter, then whisk in the flour. Cook for 1 minute, whisking constantly. Continuing to whisk, add in 1 cup chicken broth, half-and-half, and milk; continue whisking until fully combined. The mixture should steam but not boil, so adjust your heat accordingly. Add in the cream cheese and stir until completely melted.
• Remove pot from heat and add in cheese, stirring until smooth. Pour cheese mixture over cooked macaroni, add black pepper and stir to combine.
• Transfer the macaroni and cheese mixture to the greased 9x9-inch pan. Bake in preheated oven for 25-30 minutes until slightly jiggly, making sure not to overcook. Once finished baking, allow to sit for 5-10 minutes before serving, as the macaroni will set as it cools.

Steps:

• To prepare cream sauce: Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until soft but not browned, about 5 minutes. Add rice and cook, stirring, for 2 minutes more. Add broth and wine and bring to a boil. Cover and simmer until the rice is very soft and the liquid is greatly reduced, about 25 minutes. Cool slightly.
• Transfer the mixture to a blender and puree, in batches if necessary, until smooth. (Alternatively, puree in the pot with an immersion blender.) The consistency should be similar to a pourable sauce; add more broth or water as needed. Season with 1/4 teaspoon salt and pepper, preferably white pepper.
• To prepare mac & cheese: Preheat oven to 375 degrees F. Coat a 6-cup (or similar-size) baking dish with cooking spray.
• Bring a large pot of water to a boil. Add pasta and cook 3 to 4 minutes less than the
• package directions. Drain and transfer to the prepared baking dish.
• Combine 2 1/2 cups of the Cream Sauce and Cheddar (or Gruyere) in a medium saucepan. Stir over medium heat until melted. Season with pepper and hot sauce. Pour the sauce over the pasta and gently stir to combine. Combine breadcrumbs, Parmesan, parsley and 1 tablespoon oil in a small bowl and sprinkle over the casserole.
• Bake until the top is golden and the sauce is bubbling, about 30 minutes.