Chicken macaroni and cheese recipe
This baked recipe for chicken macaroni and cheese is different from all the others in a few aspects. Chicken does combine well with cream of celery; then there is the cheese... Mix all these ingredients and you get a delicious and different mac and cheese!
What you will need for this:
1 pound of dry macaroni pasta (I recommend fusilli for this recipe)
1/2 cup of chopped onion
1/4 cup of chopped red bell peppers
2 tablespoons fresh chopped parsley
2 tablespoons butter
1 (10oz) can cream of celery
1 can homemade marinara sauce or store bought italian tomato sauce
1 tablespoon dijon mustard
1 teaspoon of salt
1 teaspoon dry basil
4 boneless chicken breasts
1 lb. grated sharp cheddar cheese or Monterey Jack
extra-virgin olive oil
How to make this macaroni and cheese with chicken now:
With a very sharp knife, cut your chicken breasts and cook them in oil.
Boil your pasta following package instructions;
Cook your vegetables with the parsley in a few drops of olive oil, starting with the bell peppers. When they look as though they are cooked, pour in the cream of celery,the tomato sauce and spices.
Keep on cooking while stirring up until you get a smooth texture.
Gradually add in the grated cheese, saving a bit of grated cheese for the top crust.
When all the cheese is melted, pour in the chicken; mix throughly to coat the chicken in this cheese sauce.
Preheat the oven to 350˚F.
Now in an oven-going pan, pour in all your previously cooked macaronis.
Pour all the sauce over the macaronis and mix gently to coat the pasta.
Sprinkle over the pan the cheese we had saved, technically for now.
Put the pan in the oven and bake for as long as it takes for a nice golden
crust to form over the pan.
Once cooked, allow the macaroni and cheese 15 minutes to cool down.
.... and serve!