TUSCAN MAC AND CHEESE RECIPE RECIPES

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CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY



Creamy Tuscan Chicken Mac And Cheese Recipe by Tasty image

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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 18

1 ½ teaspoons kosher salt, plus more for boiling pasta
1 lb medium shell pasta, penne or bowtie can also be used
1 tablespoon olive oil, plus more for drizzling
2 boneless, skinless chicken breasts
¾ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1 cup yellow onion, finely diced
4 garlic cloves, minced
¼ cup dry white wine, such as Pinot Grigio
1 cup sun-dried tomatoes in olive oil, julienne-style, drained
2 tablespoons all-purpose flour
3 cups whole milk, or half and half
2 teaspoons dried oregano
1 bunch tuscan kale, stemmed and sliced
2 cups shredded mozzarella cheese
1 cup white cheddar cheese, grated
½ cup grated parmesan cheese, plus more for serving
1 tablespoon fresh parsley, chopped

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, CarbohydrateContent 68 grams, FatContent 25 grams, FiberContent 5 grams, ProteinContent 42 grams, SugarContent 16 grams

TUSCAN MAC AND CHEESE CUPS | BETTER HOMES & GARDENS



Tuscan Mac and Cheese Cups | Better Homes & Gardens image

Kids and adults alike will go wild for this individually-portioned muffin tin recipe! Each of these mac and cheese cups is wrapped with a slice of prosciutto to make them easy to eat on the go or with one hand at a cocktail party.

Provided by Better Homes & Gardens

Categories     Recipes and Cooking

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 12 mac and cheese cups

Number Of Ingredients 12

Nonstick cooking spray
12 very thin slices prosciutto
3 tablespoons butter
? cup panko bread crumbs
8 ounces dried elbow macaroni (2 cups)
3 cups chopped fresh kale
2 tablespoons all-purpose flour
1?¼ cups milk
1?½ cups shredded fontina cheese (6 ounces)
½ cup crumbled Gorgonzola cheese or shredded Parmesan cheese (2 ounces)
1?½ teaspoons Dijon-style mustard
¼ teaspoon salt

Steps:

  • Preheat oven to 375°F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Lightly press prosciutto slices onto the bottoms and up the sides of the prepared muffin cups, allowing edges to extend over rims of cups. Bake for 5 minutes.
  • Meanwhile, in a small skillet heat 1 tablespoon of the butter over medium heat until melted. Add panko; cook and stir until crumbs are golden. Remove from heat; set aside.
  • Cook macaroni according to package directions, adding kale for the last 2 minutes of cooking; drain.
  • In a medium saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour until smooth. Gradually stir in milk. Cook and stir over medium heat for 6 to 7 minutes or until mixture is thickened. Remove from heat. Stir in fontina cheese, Gorgonzola cheese, mustard, and salt. Stir in cooked macaroni mixture.
  • Spoon about 1/3 cup of the macaroni mixture into each prosciutto-lined muffin cup. Sprinkle with panko. Bake about 15 minutes more or until heated through. Let stand in muffin cups for 15 minutes before serving. Remove mac and cheese cups from muffin cups; serve warm.

Nutrition Facts : Calories 434 calories, CarbohydrateContent 38 g, CholesterolContent 72 mg, FatContent 21 g, ProteinContent 23 g, SaturatedFatContent 12 g, SodiumContent 1080 mg, SugarContent 5 g

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