Meat, vegetables and mac and cheese. Wait until you taste this flavorful combination.
Photo by Gwénaël Le Vot
SERVES 8–12
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups milk
1 cup chicken stock
Kosher salt
White ground pepper
Pinch, nutmeg
¼ teaspoon cayenne pepper
3 cups grated sharp cheddar
½ cup grated Parmesan cheese, divided
1 16-ounce box corkscrew pasta, cooked according to package instructions
2 cups cooked boneless, skinless chicken, cubed or shredded
2 cups broccoli florets (steamed to al dente)
¼ cup plain breadcrumbs
Preheat oven to 350 F. In a large skillet over medium heat, melt butter. Add flour, whisking constantly, to form a roux. Whisk in milk and stock. Continue stirring until mixture starts to get thick. Whisk in salt, white pepper, nutmeg and cayenne pepper, and continue whisking 3–4 minutes until thickened. Remove from heat and stir in half of cheeses until melted. Fold in the cooked pasta and pour into a sprayed 13-by-9-inch ovenproof dish. Top with chicken and broccoli, and sprinkle remaining cheddar cheese. In a small bowl, combine remaining Parmesan with breadcrumbs and lightly sprinkle on top. Bake for 25 minutes or until bubbly. Remove from oven and cool slightly before serving.
Chef’s tip: Instead of steaming the broccoli, add it to the pasta water for the last 3–4 minutes of cook time.
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