Creamy Mac, Chicken, and Cheese - Revision history

Dhanson at 17:15, 11 January 2025

2025-01-11T17:15:13Z

← Older revision		Revision as of 17:15, 11 January 2025
Line 4:		Line 4:
	\|Yield=8-10 servings		\|Yield=8-10 servings
	\|Rating={{Yummy}}		\|Rating={{Yummy}}
	\|Source=''Fresh Every Day'' (pg 229), ~~recommeded by~~ Rochelle Gloege		\|Source=''Fresh Every Day'' (pg 229), via Rochelle Gloege
	}}		}}
	=== Ingredients ===		=== Ingredients ===

Dhanson at 17:14, 11 January 2025

2025-01-11T17:14:52Z

← Older revision		Revision as of 17:14, 11 January 2025
Line 4:		Line 4:
	\|Yield=8-10 servings		\|Yield=8-10 servings
	\|Rating={{Yummy}}		\|Rating={{Yummy}}
	\|Source=''Fresh Every Day'' (pg 229)		\|Source=''Fresh Every Day'' (pg 229), recommeded by Rochelle Gloege
	}}		}}
	=== Ingredients ===		=== Ingredients ===
Line 42:		Line 42:
	[[Category:Pasta]]		[[Category:Pasta]]
	[[Category:Chicken]]		[[Category:Chicken]]
			[[Category:Comfort Food]]

Dhanson at 21:54, 15 December 2020

2020-12-15T21:54:04Z

← Older revision		Revision as of 21:54, 15 December 2020
Line 42:		Line 42:
	[[Category:Pasta]]		[[Category:Pasta]]
	[[Category:Chicken]]		[[Category:Chicken]]
	~~[[Category:Alaric's Birthday 2010]]~~

Dhanson at 20:09, 5 January 2016

2016-01-05T20:09:19Z

← Older revision		Revision as of 20:09, 5 January 2016
Line 3:		Line 3:
	\|CookTime=~45 min + 10 min resting time		\|CookTime=~45 min + 10 min resting time
	\|Yield=8-10 servings		\|Yield=8-10 servings
	\|Rating=~~Very good~~		\|Rating={{Yummy}}
	\|Source=''Fresh Every Day'' (pg 229)		\|Source=''Fresh Every Day'' (pg 229)
	}}		}}
Line 42:		Line 42:
	[[Category:Pasta]]		[[Category:Pasta]]
	[[Category:Chicken]]		[[Category:Chicken]]
	~~[[Category:Very Good]]~~
	[[Category:Alaric's Birthday 2010]]		[[Category:Alaric's Birthday 2010]]

Dhanson at 03:41, 5 April 2010

2010-04-05T03:41:44Z

← Older revision		Revision as of 03:41, 5 April 2010
Line 43:		Line 43:
	[[Category:Chicken]]		[[Category:Chicken]]
	[[Category:Very Good]]		[[Category:Very Good]]
			[[Category:Alaric's Birthday 2010]]

Dhanson at 04:11, 6 March 2010

2010-03-06T04:11:01Z

← Older revision		Revision as of 04:11, 6 March 2010
Line 1:		Line 1:
	{{RecipeSummary		{{RecipeSummary
	\|PrepTime=~~45 min~~		\|PrepTime=1+ hour
	\|CookTime=~45 min + 10 min resting time		\|CookTime=~45 min + 10 min resting time
	\|Yield=8-10 servings		\|Yield=8-10 servings

Dhanson: New page: {{RecipeSummary |PrepTime=45 min |CookTime=~45 min + 10 min resting time |Yield=8-10 servings |Rating=Very good |Source=''Fresh Every Day'' (pg 229) }} === Ingredients === * 2 T unsalted b...

2010-03-02T03:42:11Z

New page: {{RecipeSummary |PrepTime=45 min |CookTime=~45 min + 10 min resting time |Yield=8-10 servings |Rating=Very good |Source=''Fresh Every Day'' (pg 229) }} === Ingredients === * 2 T unsalted b...

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=~45 min + 10 min resting time
|Yield=8-10 servings
|Rating=Very good
|Source=''Fresh Every Day'' (pg 229)
}}
=== Ingredients ===
* 2 T unsalted butter, plus more for buttering the baking dish
* 1/2 lb short, bite-size pasta such as penne, ziti, shells, bow ties, or orecchiette
* 2 t sea salt, plus more to taste
* 2 T olive oil
* 1 large yellow onion, diced
* 3 garlic cloves, minced
* 2 c milk
* 2 c heavy cream
* 3 1/2 c cooked shredded chicken (from 3 1/2 to 4 lb roasted or rotisserie chicken)
* 2 c shredded sharp Cheddar cheese (about 8 oz)
* 1/2 c grated Parmesan cheese (about 1 1/2 oz)
* 8 oz fresh spinach, washed, stems removed, and drained (about 4 c)
* 2 T chopped fresh marjoram leaves or 2 t dried
* 1 T hot sauce (Tabasco or Texas Pete), or more to taste
* 1 t freshly ground black pepper, plus more to taste

=== Preparation ===
Preheat the oven to 350F. Lightly butter a 9x13 inch baking dish.

Bring a large pot of lightly salted water to a boil. Add the pasta, stir, and cook until al dente. Drain in a colander and transfer the pasta to a large bowl. Drizzle with 1 T of the olive oil and toss to coat.

Melt the butter with the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until translucent. Add the garlic and cook for 1 minute longer, stirring constantly so the garlic doesn't brown.

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.

Remove the sauce from the heat and add the chicken, Cheddar, Parmesan, spinach, marjoram, hot sauce, 1 t salt, and 1 t pepper. Stir until the cheeses have melted and the spinach is wilted. Pour into the bowl with the pasta and toss to coat the pasta with the sauce. Taste for salt and pepper and season with more to taste.

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. Let the pasta rest for about 10 minutes before serving. Serve warm.

=== Notes ===
This can be prepared in advance and frozen until baked. Let the baking dish defrost before putting it in the oven to bake.

[[Category:Main Dish]]
[[Category:Pasta]]
[[Category:Chicken]]
[[Category:Very Good]]