Chicken Mac ‘n Cheese with Sun-Dried Tomatoes

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.

Makes

12 servings

Total Time

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Ingredients

FOR THE TOPPING, COMBINE:

FOR THE CASSEROLE, COOK:

MELT:

WHISK IN:

STIR IN:

Instructions

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, 35 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, 2025 minutes. Let casserole rest 5 minutes before serving.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 695

% Daily Value*

Total Fat 45g 69%

Saturated Fat 26g 130%

Cholesterol 154mg 51%

Sodium 542mg 22%

Carbs 41g 13%

Fiber 2g 8%

Protein 32g

*Percent Daily Values are based on a 2,000 calorie diet.

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