Lunch / Dinner
Chicken Mac ‘n Cheese with Sun-Dried Tomatoes
Remember how much mac ‘n cheese you ate back in the day? The family will surely get a kick out of you bringing this grown-up version to the next reunion.
Start with a creamy sauce made with real cheese (an obvious upgrade from the powdered stuff), then mix in chicken, sun-dried tomatoes, and cavatappi pasta. Dress it up casserole-style by sprinkling a bread-crumb mixture on top and baking ‘til toasty.
FOR THE TOPPING, COMBINE:
FOR THE CASSEROLE, COOK:
Preheat oven to 400°. Coat a 3-qt. (9×13-inch) baking dish with nonstick spray.
For the topping, combine bread crumbs, Parmigiano-Reggiano, parsley, oil, and zest; season with salt and black pepper.
For the casserole, cook pasta in a large pot of boiling salted water according to package directions for al dente; drain.
Melt butter in same pot over medium heat. Add onion and garlic; cook until softened, about 3 minutes.
Whisk in flour and cayenne, coating onion; cook 1 minute.
Whisk in milk and cream; simmer, whisking often, until slightly thickened, 3–5 minutes. Add mozzarella, fontina, and Parmigiano-Reggiano by the handful, whisking until melted before adding the next handful.
Stir in chicken, sun-dried tomatoes, scallions, lemon juice, and pasta; transfer to prepared baking dish. Sprinkle topping over casserole and bake until sauce is bubbly and crumbs brown, 20–25 minutes. Let casserole rest 5 minutes before serving.
% Daily Value*
Total Fat 45g 69%
Saturated Fat 26g 130%
Cholesterol 154mg 51%
Sodium 542mg 22%
Carbs 41g 13%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.