← Back to Search Results
baking American
Chicken Mac and Cheese

Photo by: Joseph De Leo
Comments: 0
 

Recipe

We call this the grown-up version of Mac and Cheese at Foster’s Market; all you need is a crisp green salad to make your meal complete.

Yield: Serves 8 to 10

Ingredients

  • 8 ounces orecchiette or any bite-size pasta shape such as ziti, penne, shells or bow ties
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups heavy cream
  • 8 ounces grated sharp cheddar cheese (about 2 cups)
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 3 1/2 cups cooked shredded chicken
  • 2 tablespoons fresh marjoram leaves (sub parsley)
  • 1 tablespoon hot sauce
  • 2 teaspoons sea salt  
  • 1/2 teaspoon freshly ground black pepper  

Directions

1. Preheat the oven to 350ºF. Lightly butter a 9 by 13 by 3-inch baking dish.

2. Bring a large pot of water to a boil and add salt. Add the pasta, stir, and cook according to the package instructions, until al dente, 6 to 8 minutes. Drain the pasta and put it in a large bowl, toss with 1 tablespoon of the olive oil.

3. Heat the remaining olive oil and the butter in a large skillet over medium heat. Add the flour and cook and stir 2 to 3 minutes, just to cook the flour slightly, do not let it brown.

4. Whisk in the milk and cream and cook, stirring constantly until the sauce thickens, 3 to 4 minutes.

5. Remove the sauce from the heat and stir in the cheddar, Parmesan, chicken, marjoram, hot sauce, salt and pepper.

6. Add the cheese chicken mixture to the pasta and toss to coat the pasta evenly. Place in the prepared baking dish, scraping all the sauce from the bowl, and bake for about 45 minutes or until it is bubbling around the edges and slightly brown on top. Remove from the oven and let stand for about 10 minutes before serving. Serve warm.


© 2014 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on 10 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

533kcal (27%)
332mg (33%)
2mg (3%)
318mcg RAE (11%)
304mg
41mg
26g
3g
1g
24g
142mg (47%)
808mg (34%)
20g (102%)
37g (57%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
living-raw-food Living Raw Food
by Sarma Melngailis
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?