Creamy Mac, Chicken, & Cheese

• 2 TBSP UNSALTED BUTTER
• 1/2 LB BITE SIZE PASTA
• 2 TSP SALT
• 2 TBSP OLIVE OIL
• 1 LARGE YELLOW ONION
• DICED
• 3 GARLIC CLOVES
• MINCED
• 2 CUPS MILK
• 2 CUPS HEAVY CREAM
• 3 1/2 CUPS COOKED CHICKEN
• SHREDDED
• 2 CUPS SHREDDED SHARP CHEDDAR CHEESE
• 1/2 CUP GRATED PAREMSAN CHEESE
• 8 OZ FRESH SPINACH
• 1 1/2 TSP DRIED MARJORAM
• 1 TSP BLACK PEPPER

1. *PREHEAT OVEN TO 300F, LIGHTLY BUTTER 9X13 IN BAKING DISH, COOK PASTA AS DIRECTED BY PACKAGE, DRAIN AND TRANSFER TO BOWL, DRIZZLE W/ 1 TBSP OLIVE OIL, MELT BUTTER W/ REMAINING OLIVE OIL IN LARGE SKILLET, ADD ONION AND COOK 3 TO 4 MINUTES, ADD GARLIC AND COOK 1 MINUTE, STIRRING CONSTANTLY, STIR IN MILK AND CREAM, STIRRING OCCASIONALLY UNTIL SAUCE IS REDUCED BY HALF, APPROX. 20 MINUTES, REMOVE SAUCE FROM HEAT AND ADD CHICKEN, CHEDDAR, PARMESAN, SPINACH, MARJORAM, 2 TSP SALT AND 1 TSP PEPPER, STIR UNTIL CHEESES HAVE MELTED AND SPINACH IS WILTED, POR IN A BOWL W/ PASTA AND TOSS TO COAT, TASTE AND SEASON W/ SALT AND PEPPER TO TASTE, TRANSFER PASTA TO BAKING DISH, BAKE FOR APPROX. 45 MINUTES, LET REST FOR 10 MINUTES BEFORE SERVING

unsalted butter, bite size pasta, salt, olive oil, garlic, milk, heavy cream, chicken, shredded sharp, cheese, fresh spinach, black pepper

Taken from www.epicurious.com/recipes/member/views/creamy-mac-chicken-cheese-1270154 (may not work)