Casserole recipes - Macaroni and Cheese with Chicken

Macaroni and Cheese with Chicken

Ingredients

• 3 tbsp. unsalted butter
• fine sea salt
• Freshly ground pepper
• ½ lb. penne pasta
• 1 tbsp. extra-virgin olive oil
• 1 small onion
• 1½ c. coarsely grated smoked mozzarella
• 1½ c. shredded roast chicken
• 1 c. finely grated Parmigiano-Reggiano
• 1 tbsp. finely chopped fresh rosemary
• 3 tbsp. all-purpose flour
• 2½ c. whole milk
• 2 clove garlic

Directions

1. Preheat oven to 450 degrees F. Butter a 1 1/2-quart gratin or baking dish.
2. In a large pot of boiling salted water, cook pasta until al dente, about 11 minutes. Drain, run under cold water, and drain again. Transfer to a large bowl.
3. In a medium skillet over medium heat, heat oil. Add onion and a pinch of salt, reduce heat to medium-low, and cook, stirring occasionally, until softened and lightly golden, about 10 minutes
4. Add onion to pasta and stir to combine. Add mozzarella, chicken, 2/3 cup Parmesan, and rosemary; stir to combine.
5. In a medium heavy saucepan over medium-low heat, melt butter. Add flour and cook over low heat, whisking, for 3 minutes. Add hot milk, whisking vigorously, then add garlic and 1 1/2 teaspoons salt. Bring mixture to a simmer, whisking; then reduce heat and gently simmer, whisking occasionally, until béchamel is thickened (the sauce should thickly coat the back of a spoon), about 10 minutes. Discard garlic before adding béchamel to pasta, season with pepper, and stir.
6. Transfer into baking dish and smooth top. Sprinkle with remaining 1/3 cup Parmesan and more pepper. Bake until bubbling and golden, 12 to 15 minutes. Let sit for 15 minutes before serving.