Serves: 6-8 / Time: 1 hour
Ingredients:
FOR THE MACARONI AND CHEESE
1 pound uncooked pipe rigate (or any pasta shape of choice)
1 tablespoon olive oil
1 tablespoon butter
1 large onion, diced
2 garlic cloves, minced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 pound mushrooms, sliced
1/4 cup all-purpose flour
1 cup Colombo dry marsala wine
1 cup chicken stock
3 cups 2% milk
3 cups grated fontina
1 cup grated gruyere
2 tablespoons chopped fresh parsley
2 teaspoons salt (or more to taste)
1/4 teaspoon freshly ground pepper
FOR THE TOPPING
3 tablespoons unsalted butter, melted
2 cups panko breadcrumbs
1/4 cup grated parmesan cheese
1 cup grated gruyere cheese
Directions:
Preheat oven to 350 degrees. Grease a 3 or 4 quart baking dish or 13 x 9
pan and set aside.
FOR THE MACARONI AND CHEESE
Bring a large pot of salted water to a boil. Cook according to package
direcitons but undercook pasta about 3 minutes to it still has quite a
bite. This ensures pasta will not get mushy when baking.
Heat olive oil and butter in a 3-quart saucepan over medium high heat until
melted and shimmering. Add onions, mushrooms, garlic and chicken and saute
for about 6-8 minutes or until mushrooms and onions have cooked down. Whisk
in flour and cook for another minute. Add wine and let the pan deglaze and
add chicken broth. Once mixture is combined, slowly start to add milk,
stirring as you go. Add all milk and then bring to a simmer and keep
stirring until slightly thickened. Add in grated cheese, cooked pasta, salt
and pepper to taste and fresh parsley.
Pour mixture into prepared baking dish. Top with pank mixture below and
bake for 25 minutes or until bubbly and browned.
FOR THE TOPPING
Melt butter and then stir in panko and cheeses.
Yield: 8 main course servings
Recipe by:
Jennifer DeCurtins, Peanut Butter Runner
