Mac and Cheese with Chicken, Tomato and Basil

Total Time:
1 hr
30 min
30 min
  • 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.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • 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

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