Mac and Cheese with Chicken, Tomato and Basil
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
Ingredients
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
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
Directions
- 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.