Chicken Crusted Cheddar, Jack, Gouda Mac
3 Cups of Elbow Macaroni pasta noodles
2 tablespoons extra-virgin olive oil (EVOO)
1 small finely chopped white onion
5 cloves of fresh garlic
2 pounds of chicken cut diagonally
3 tablespoons of finely chopped fresh cilantro leaves
1/2 teaspoon course salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
1/2 cup butter (1 stick)
1/2 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
3 cups of whole milk
2 cups of heavy whipping cream
2 1/2 cups of mild cheddar cheese
2 1/2 cups of jack cheese
1/2 cup of gouda
1/2 cup of cream cheese (softened)
2 tablespoons of butter melted
1 cup of plain bread crumbs
1. Fill a large pot with water and bring to a boil. Add dry elbow pasta to boiling water and cook for 10 minutes or until al dente, drain and reserve
2. Preheat oven to 350 degrees F.
3. Heat olive oil in a large non-stick skillet over medium high heat. Add onion and garlic and Sauté for 4-5 minutes or until tender.
4. Add chicken, cilantro, salt, and cumin and cook chicken until done. remove from heat and set aside.
5. In a separate large pot over medium heat, melt butter. Remove from heat and whisk in flour, salt and pepper until smooth.
6. Place back on medium high heat, slowly whisk in milk and heavy whipping cream and bring to a boil while continously whisking. It will get thick. Remove from heat and let sit for 5 minutes. Put back on low heat and Stir again (It should be thick)
7. Stir in cheddar, monterey jack, gouda, and cream cheese until melted and smooth.
8. Stir in cooked elbow noodles and chicken mixture.
9. Pour mac and cheese mixture into a greased 3 quart casserole dish.
10. In a medium bowl, combine the melted butter and breadcrumbs. Toss to coat and sprinkle crumbs over top of mac and cheese.
11. Bake for 20 to 25 minutes or until cheese is bubbly and crumbs browned.
~ Pleasantly Divine
