Rachael Ray’s Broccoli Macaroni and Cheese
Ingredients:
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or other shaped pasta twists
2 heads of broccoli
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk (we use lactaid brand)
1 cup chicken stock
3 cups yellow sharp Cheddar cheese
Directions:
Place a pot of water on to boil for macaroni.
Clean the chicken tenders of any tendons, fat, or skin. Cut into bite-sized pieces.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to or so minutes until the onions are translucent and the chicken is cooked through. Turn off heat and reserve. You could also do this in two separate, smaller pans.
To boiling pasta water, add pasta and a generous pinch of salt. Cook about 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until your roux bubbles. Then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Yum-oh!
Original recipe available at: http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html?oc=linkback
Ingredients:
2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or other shaped pasta twists
2 heads of broccoli
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk (we use lactaid brand)
1 cup chicken stock
3 cups yellow sharp Cheddar cheese
Directions:
Place a pot of water on to boil for macaroni.
Clean the chicken tenders of any tendons, fat, or skin. Cut into bite-sized pieces.
Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to or so minutes until the onions are translucent and the chicken is cooked through. Turn off heat and reserve. You could also do this in two separate, smaller pans.
To boiling pasta water, add pasta and a generous pinch of salt. Cook about 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until your roux bubbles. Then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a boil. Simmer sauce to thicken about 5 minutes.
Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
Add cheese to milk sauce and stir to melt it in, about a minute or so. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Yum-oh!
Original recipe available at: http://www.foodnetwork.com/recipes/rachael-ray/mac-and-cheddar-cheese-with-chicken-and-broccoli-recipe2/index.html?oc=linkback