Chicken Florentine Mac and Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 878
- Total Fat
- 46
- Saturated Fat
- 26
- Carbohydrates
- 67
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 48
- Cholesterol
- 183
- Sodium
- 966
- Total: 45 min
- Active: 45 min
Ingredients
1 pound elbow macaroni
6 tablespoons salted butter
1 pound boneless, skinless chicken breast, cut into small cubes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 cup chicken stock
2 cups whole milk
1/2 cup heavy cream
1 cup shredded white Cheddar
1 cup shredded fontina cheese
2 teaspoons cornstarch
8 ounces white processed cheese, such as Velveeta or queso blanco, cubed
3 cups baby spinach
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh parsley
Directions
- Cook the pasta according to the package instructions. Drain and set aside.
- Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
- Toss together the Cheddar, fontina and cornstarch in a bowl.
- Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.