Italian Macaroni and Cheese |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I never thought to add crushed tomatoes into macaroni, but it's delicious. The original recipe called for ham, but I made it with chicken and I want to try sweet or hot Italian sausage next! Bon Appetit! Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1 cup milk |
1 cup grated cheese (i used a mix of an italian blend and colby jack) |
1 1/2 cups uncooked macaroni |
1 cup cubed cooked chicken, seasoned with |
salt and pepper |
1/2 cup canned italian-style tomatoes (reserve juices) |
1/4 cup italian style breadcrumbs |
salt |
pepper |
paprika |
Directions:
1. Preheat your oven to 350°F; grease a casserole.
2. Heat a saucepan on medium-high and fill it with water. When boiling add the macaroni and cook 5-7 minutes. Stir taste for doneness. Drain and set aside.
3. In a saucepan heat butter until foamy on medium-high heat. Add the flour and whisk until it's golden. Slowly pour in the milk and whisk until slightly thickened. Reduce temperature to a simmer as you whisk.
4. Stir in all but 1/4cup of the cheese and remove the pan from the heat. The sauce will be sort of loose.
5. Fold in the noodles and chicken. add the tomatoes and a bit of the juice. Taste and adjust seasonings by adding salt, pepper, and some paprika. Stir well then transfer to the casserole.
6. If the mixture seems thick and gluey add more tomato juice. top with 1/4 cup cheese and the breadcrumbs. bake for 25 minutes until bubbly and brown.
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