- Mac and Cheese

Mac and Cheese


2 T olive oil
1 lb chicken breasts cut into small pieces
Salt & pepper
1 small onion, chopped
1 lb macaroni elbows or similar shaped pasta
2½ c raw broccoli florets
3 T butter
3 T flour
½ tsp cayenne pepper
1 tsp paprika
3 c milk
1 c chicken stock
3 c grated sharp Cheddar cheese
1 T Dijon mustard

Heat a medium pan over medium to medium-high heat. Add the olive oil and chicken. Season with salt and pepper. Sauté a couple of minutes then add the onion and cook another 5 to 7 minutes until the onion is tender and the chicken is cooked through. Turn off the heat and reserve.

To boiling pasta water add the pasta and salt (to season the water). Cook 5 minutes, then add the broccoli. Cook another 3 or more minutes until the pasta is cooked to al dente and the florets are just tender.

While the pasta cooks, heat a medium saucepan over medium heat. Add the butter and melt, then add the flour, cayenne and paprika, whisking together over the heat until the roux bubbles and then cook 1 minute more. Whisk in the milk and stock and raise the heat a little to bring the sauce to a quick boil. Simmer the sauce to thicken (about 5 minutes).

Drain the pasta and broccoli. Add back to the pot and add the chicken to the pot.

Add the cheese to the milk sauce and stir until the cheese is melted. Stir in the mustard and season with salt and pepper. Pour the sauce over the pasta mixture and stir to combine. Adjust seasonings and transfer to a large serving platter.

Notes:

1. I thought this was a great twist on the usual mac and cheese. I actually put it in a casserole dish, sprinkled a bit more cheese over top and baked in a low oven (325°) for about 20 minutes.