Mac and Cheese with Chicken, Tomato and Basil
- 12 ounces dry elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground pepper
- 2 cups grated Asiago cheese
- 1 1/2 cups grated Parmesan cheese
- 2 beefsteak tomatoes, peeled, seeded, chopped and drained
- 1 cup packed fresh basil leaves, torn into large pieces
- 2 cups shredded cooked chicken
- 2 cups panko (Japanese breadcrumbs)
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1.
- Preheat oven to 400 degrees F. Butter a large baking dish.
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook until al dente, about 6 minutes.
- Drain and rinse under cold running water.
- 2.
- Meanwhile, melt the butter in a large saucepan over medium-high heat.
- Stir in the flour and cook, stirring, until blended and pale yellow.
- Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Increase the heat to high and bring to a boil, stirring until thickened and smooth.
- Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
- 3.
- Combine the macaroni, sauce, tomatoes, and basil in a large bowl.
- Add the chicken and stir until combined.
- Season with salt and pepper.
- Pour into the baking dish.
- 4.
- Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil.
- Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes.
- Let sit for 5 minutes before serving.
- Calories: 930
- Total Fat: 50 grams
- Saturated Fat: 24 grams
- Total Carbohydrates: 73 grams
- Protein: 47 grams
- Sodium: 990 milligrams
- Cholesterol: 125 milligrams
- Fiber: 4 grams
macaroni, unsalted butter, allpurpose, milk, kosher salt, cheese, parmesan cheese, beefsteak tomatoes, basil, chicken, parsley, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/food-network-kitchens/mac-and-cheese-with-chicken-tomato-and-basil-recipe.html (may not work)