Transfer the pasta to the prepared baking dish, scraping all the sauce out of the bowl with a rubber spatula, and bake for about 45 minutes or until the sauce is bubbling around the edges and the pasta is slightly brown on top. Taste for salt and pepper and season with more to taste.Ħ. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Stir until the cheeses have melted and the spinach is wilted. Remove the sauce from the heat and add the chicken, Cheddar, Parmesan, spinach, marjoram, hot sauce, 2 teaspoons salt, and 1 teaspoon pepper.
Heat to boiling over high heat, stirring. Fry vegetables and bacon, cooking for approximately 10 minutes. Stir in the milk and cream, reduce the heat to low, and simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 20 minutes.ĥ. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook macaroni in boiling water, Drain, rinse and set aside. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn’t brown.Ĥ. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Repeat with the grated cheeses, adding them 1 cup at a time and whisking until melted. STEP FOUR: Add the cream cheese and whisk until melted and smooth. STEP THREE: Slowly whisk in the milk and heavy cream, mixing until smooth. Melt the butter with the remaining tablespoon of olive oil in a large skillet over medium heat. Add in the flour and whisk for 2 to 3 minutes, until combined and golden brown. Drizzle with 1 tablespoon of the olive oil and toss to coat.ģ. Drain in a colander and transfer the pasta to a large bowl. Add the pasta, stir, and cook until al dente.
Bring a large pot of lightly salted water to a boil. Lightly butter a 9 x 13-inch baking dish.Ģ.
#Baked macaroni and cheese recipes with cream of chicken plus
½ cup grated Parmesan cheese (about 1½ ounces)Ĩ ounces fresh spinach, washed, stems removed, and drained (about 4 cups)Ģ tablespoons chopped fresh marjoram leaves or 2 teaspoons driedġ to 2 tablespoons hot sauce (Tabasco or Texas Pete)ġ teaspoon freshly ground black pepper, plus more to tasteġ. ½ pound short, bite-size pasta such as penne, ziti, shells, bow ties, or orecchietteģ½ cups cooked shredded chicken (from 3½ to 4-pound roasted chicken)Ģ cups shredded sharp Cheddar cheese (about 8 ounces) 2 tablespoons unsalted butter, plus more for buttering the baking dish
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