No matter how you prepare it, macaroni and cheese is one of the most well-loved comfort food dishes in the world. Whether it’s the pre-made mix found in a Kraft Mac and Cheese box or a homemade version, there’s something so satisfying about this cheesy, buttery dish that can raise our spirits. Still, sometimes we want that same comfort with a little bit more sophistication. And that’s where today’s recipe comes in.
Although a simpler mac and cheese recipe can sometimes hit the spot, today’s version adds a few additional ingredients to give it a little more flair. That’s right, today we’re making a Tuscan chicken mac and cheese dish. Although this version adds in some ingredients and some unique spices, the upside is that it’s all made in one dish and leads to very little clean-up. When you taste the creamy and tangy sauce on this, it’ll be easy to see why this recipe is so beloved. So let’s get started.
Here’s what you’ll need:
- 2 boneless chicken breasts, skinned
- 1/2 teaspoon of paprika
- 12 teaspoon of dried parsley
- 1 tablespoon of olive oil
- 2 tablespoons of butter
- 1 yellow onion, chopped
- 6 cloves of finely diced garlic
- 9 ounces of sun-dried tomatoes in oil
- 3 tablespoons of flour
- 2 cups of chicken broth
- 3 cups of milk or half and half
- 2 teaspoons of Italian herbs
- 10 ounces of uncooked elbow macaroni
- 3 cups of baby spinach leaves
- 1 cup of grated Parmesan cheese
- 3/4 cups of shredded mozzarella
- 1/2 cup of grated cheddar or gruyere
- 2 tablespoons of chopped parsley
Here’s what you do:
1. Start off by pounding out your chicken breasts so that they’re only an inch thick. After that, season them with salt, pepper, paprika and dried parsley along with about two tablespoons of oil. Pour the rest of your oil in a pan and heat it up, adding the chicken and searing it on both sides until it turns golden brown. When the breasts are cooked all the way through, move them onto a plate and set aside.
2. Add butter to the same pan and add your onions and garlic as well. Keep until the onions go transparent, for about two minutes, before adding in the white wine. Simmer everything for five more minutes so it reduces down.
3. Add sun-dried tomatoes next along with two tablespoons of the oil that the tomatoes were stored in. Cook for another minute or so before stirring in flour and cooking for another minute.
4. Next, add your broth along with two and a half cups of milk, herbs, salt and pepper. Bring the entire thing to a very low simmer, turning the heat down as necessary. At this stage, you can also add in your dry macaroni, stirring it occasionally.
5. Let the whole thing simmer and have the heat set on medium low, stirring throughout the process for about nine to 10 minutes. When the sauce has thickened and the noodles are al dente, add spinach and stir until wilted.
6. Finally, take the pot off the heat and stir your cheese in quickly. If the sauce is too thick, add more milk or cream in quarter cup increments until it tastes right. Slice your chicken up into strips, add to your pasta and you’re ready to serve!
As you can see, this recipe still uses the same simple ingredients as a normal homemade mac and cheese—just with a few flourishes. This is definitely one of the better comfort food meals we’ve had in a long time and is sure to satisfy the whole family. As always, have fun with this one and let us know how it turns out!
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