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Saturday, February 3, 2018

Grown up Macaroni and Cheese



Restaurants have begun offering all different kinds of classic macaroni and cheese.  This recipe combines chicken, bacon, spinach and tomatoes for a great new twist.  If you want to get really adventuresome you could substitute crab for the chicken.   Comfort food for adults!

  • 1 1/2 cups dried multigrain or regular elbow macaroni (6 ounces)
  • Nonstick cooking spray
  • 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/4 cup finely chopped onion
  • 1 5.3 ounce package light semisoft cheese with garlic and herb
  • 1 2/3 cups milk or cream
  • 1 tablespoon all-purpose flour
  • 3/4 cup shredded reduced-fat cheddar cheese (3 ounces)
  • 2 cups baby spinach
  • 1 cup cherry tomatoes, quartered
  •  
  • Cook macaroni in a saucepan of boiling water just until al dente...about 10 minutes.  In a skillet sprayed with cooking spray, saute the chicken and onion until chicken is not longer pink.  Add semisoft cheese, stir around until it sort of melts into the chicken and onions.  Add milk and flour.  Stir until it thickens.  Add the cheddar cheese and stir until it is melted.  Stir in spinach and tomatoes.    If you want to make this more like traditional mac and cheese, place in a greased casserole dish and cover with bread crumbs that have been mixed with a little melted butter.  Bake at 350 for 30 minutes.

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