How is this mac and cheese best served?

Since this dish has chicken, it is very macro-balanced and filling and a great dish to eat on its own! If you want something more, you can serve it with a simple salad, broccoli, or a light soup.

Does this mac and cheese reheat well?

Yes, it reheats great! You can reheat leftovers on the stovetop over medium-low heat or in the microwave. I recommend adding a few splashes of water or milk to help thin the sauce and keep the noodles from drying out.

Does this mac and cheese work good for meal prep?

Yes, it works awesome for meal prep! Just make sure you do not overcook your pasta so it maintains its texture.

Can I freeze this mac and cheese?

Yes, you can. Store the mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Tuscan Chicken Mac And Cheese - Easy Dash Recipes

Name: Tuscan Chicken Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb. boneless chicken breast, cut into small, equal bite-size pieces; 12 oz. large elbow macaroni; 8 oz. sun dried tomatoes (in oil), drained and chopped; 1 Tbsp olive oil; 8 oz. baby bella mushrooms; 1/2 cup yellow onion, diced; 1 Tbsp butter; 2 Tbsp all-purpose flour; 1 cup chicken broth; 1.75 cups milk; 1 Tbsp Italian seasoning; 1/2 tsp salt; 1/4 tsp pepper; 1 cup sharp cheddar cheese, freshly shredded; 3/4 cup mozzarella cheese, freshly shredded; 4 cups fresh baby spinach

This Tuscan Chicken Mac and Cheese is a protein-packed meal that combines creamy cheese with Mediterranean flavors. It is an efficient choice for weeknight dinners or planned meal prep.

List of ingredients

1 lb. boneless chicken breast – cut into small, equal bite-size pieces
12 oz. large elbow macaroni – or any short pasta shape
8 oz. sun dried tomatoes – in oil, drained and chopped
1 Tbsp olive oil – divided for sautéing
8 oz. baby bella mushrooms – sliced
1/2 cup yellow onion – diced
1 Tbsp butter – for the roux
2 Tbsp all-purpose flour – for thickening
1 cup chicken broth – can substitute with vegetable broth
1.75 cups milk – any dairy or nondairy option
1 Tbsp Italian seasoning – for Mediterranean flavor
1/2 tsp salt – adjust to taste
1/4 tsp pepper – adjust to taste
1 cup sharp cheddar cheese – freshly shredded
3/4 cup mozzarella cheese – freshly shredded
4 cups fresh baby spinach – packed

step-by-step instructions

Cook pasta: Fill a large pot with water and bring to a boil. Sprinkle generously with salt. Add the pasta and cook for 8-10 minutes or according to package instructions so that the pasta is al dente. When done, rinse the pasta with cool water and drain, then set aside.
Saute vegetables: Heat 1/2 tablespoon of olive oil over medium heat in a large skillet. Add the onion, saute for 2 minutes, then add the mushrooms, season with salt and pepper and cook for another 5 minutes or until tender. Transfer to a bowl and set aside.
Cook chicken: Heat remaining 1/2 tablespoon of olive oil over medium heat. When warm, add the chicken and salt and pepper to taste. Cook for about 5 minutes, or until the chicken is no longer pink. Transfer to a bowl (with the mushrooms is fine) and set aside.
Make cheese sauce: Wipe skillet clean and melt the butter over medium heat. As it starts to melt, whisk in the flour. Then whisk in the milk, chicken broth, Italian seasoning, salt and pepper. Increase heat to medium-high and bring to a boil. Continue whisking frequently for 4-5 minutes or until mixture becomes thick. Then remove from heat and stir in both cheeses. Taste and add any salt or seasonings to taste.
Making the mac and cheese: Cut sun dried tomatoes into small pieces. To the skillet with the cheese sauce, fold in the sun dried tomatoes, cooked macaroni, spinach, chicken, mushrooms and onions and mix until everything is well combined. Sprinkle with freshly cracked black pepper to serve!

Professional Preparation Advice

Use Freshly Shredded Cheese for Better Melting

Avoid using pre-shredded cheese bags because they contain cornstarch or cellulose to prevent clumping. These additives stop the cheese from melting smoothly, often resulting in a grainy or gritty texture in the sauce. Shredding your own cheese from a block ensures a creamy, emulsified consistency.

Rinse Pasta to Stop the Cooking Process

Rinsing the pasta with cool water immediately after draining stops the carry-over cooking. This is essential for dishes that will be mixed into a hot sauce or reheated later, as it prevents the macaroni from becoming mushy. This step preserves the al dente texture throughout the final assembly.

Ensure Even Chicken Cuts for Consistent Cooking

Cut the chicken breast into uniform, bite-sized cubes to ensure they cook at the same rate. If pieces vary in size, smaller pieces may overcook and become dry while larger pieces remain underdone. Uniformity allows for a quick, 5-minute sear that keeps the meat juicy.

Ingredient Substitutions

Replace Chicken with Rotisserie for Faster Prep

To save time, you can use pre-cooked rotisserie chicken instead of raw breasts. Simply shred or cube the meat and add it during the final mixing step. This eliminates the need to sauté the protein separately.

Swap Elbows for Other Short Pasta Shapes

While elbow macaroni is traditional, shells, penne, or rotini work equally well. Shells are particularly effective as they scoop up the cheese sauce inside the pasta. Adjust the boiling time based on the specific package instructions for your chosen shape.

Substitute Sharp Cheddar with Other Hard Cheeses

If you prefer a different flavor profile, swap sharp cheddar for Gruyere, Gouda, or white cheddar. These cheeses provide a sophisticated nuttiness or a milder creaminess. Maintain the same total volume of cheese to ensure the sauce thickness remains consistent.

Use Unsweetened Nut Milk for Dairy-Free Options

Unsweetened almond, soy, or cashew milk can replace dairy milk without altering the flavor significantly. Ensure the milk is completely unsweetened to avoid an unwanted sugary taste in the savory sauce. For a richer texture, you can use full-fat coconut milk or cashew cream.

Exchange Mushrooms for Other Vegetables

If you dislike mushrooms, replace them with diced zucchini, red bell peppers, or frozen peas. Sauté these alternatives in olive oil using the same timing as the mushrooms. This allows you to customize the nutrient profile of the dish.

Flavor Enhancements

Incorporate Fresh Basil for Added Aroma

Adding a handful of freshly chopped basil at the very end enhances the Tuscan theme. Basil provides a sweet, peppery fragrance that complements the sun-dried tomatoes and mozzarella. Fold it in during the final step to keep the leaves bright green.

Add Red Pepper Flakes for a Spicy Kick

For those who prefer heat, stir in a pinch of crushed red pepper flakes while making the roux. The heat infuses into the butter and oil, distributing the spice evenly through the cheese sauce. Start with a quarter teaspoon and adjust to your preference.

Increase Heavy Cream for a Richer Texture

Replacing a portion of the milk with heavy cream or half-and-half results in a more decadent sauce. This increase in fat content makes the sauce cling more effectively to the pasta. This is a good option if you are serving the dish as a standalone luxury meal.

Storage and Preservation

Use Airtight Glass Containers for Refrigeration

Store leftovers in airtight glass containers to maintain the quality of the cheese sauce. Glass prevents the pasta from absorbing odors and is safer for reheating in the microwave. Ensure the dish is cooled slightly before sealing to prevent excess condensation.

Undercook Pasta Slightly Before Freezing

If you plan to freeze the mac and cheese, boil the pasta for 2 minutes less than the al dente instructions. The pasta will continue to cook slightly during the freezing and reheating processes. This prevents the macaroni from disintegrating after it is thawed.

Thaw Frozen Portions in the Refrigerator

Move frozen portions to the refrigerator 24 hours before you intend to eat them. Slow thawing helps the sauce maintain its emulsion and prevents the cheese from separating. Avoid thawing at room temperature to ensure food safety.

Reheating Methods

Reheat on Low Heat to Prevent Burning

When using a stovetop, heat the pasta over medium-low heat. Stir frequently to ensure the cheese sauce does not burn or stick to the bottom of the pan. Slow heating allows the cheese to remelt without breaking the sauce.

Add Liquid During Microwave Reheating

Microwaving can dry out the sauce and make the pasta rubbery. Add one to two tablespoons of milk or chicken broth to the dish before heating. This replenishes the moisture and restores the creamy consistency of the cheese.

Stir Frequently to Maintain Sauce Emulsion

Regardless of the heating method, stir the dish every few minutes. This ensures that heat is distributed evenly and that the cheese remains integrated with the liquids. This prevents the sauce from becoming oily or separated.

Serving Suggestions

Pair with a Light Vinaigrette Salad

Because this dish is rich and creamy, it pairs well with a crisp side salad. Use a simple dressing of olive oil and lemon juice to cut through the heaviness of the cheese. Mixed greens with cucumber and radishes provide a refreshing contrast.

Serve with Steamed Broccoli or Green Beans

For a more filling meal, serve the mac and cheese alongside steamed green vegetables. Broccoli or green beans add a snap of texture and a boost of vitamins. These vegetables can be steamed quickly while the cheese sauce is thickening.

Portion Out for Consistent Meal Prep

Divide the finished mac and cheese into equal containers immediately after cooking. This ensures that you have balanced portions of chicken and vegetables in every serving. Let the containers cool completely before placing them in the fridge.

Troubleshooting Common Issues

Whisk Flour Thoroughly to Avoid Flour Clumps

If you notice lumps in your sauce, it is likely due to the flour not being fully integrated with the butter. Use a whisk rather than a spoon to break up these particles. If lumps persist, you can pass the sauce through a fine-mesh strainer before adding the cheese.

Thin Out Overly Thick Sauce with Extra Broth

Depending on the brand of flour or milk used, the sauce may become too thick. Slowly whisk in extra chicken broth one tablespoon at a time until the desired consistency is reached. Do this before adding the pasta to ensure a smooth blend.

Drain Excess Vegetable Water Before Mixing

Mushrooms and spinach can release a significant amount of water when heated. Ensure the mushrooms are well-sautéed and the spinach is folded in at the end so it wilts but doesn’t leak. This prevents the cheese sauce from becoming watery or diluted.

Frequently Asked Questions

Can I make this dish vegetarian?

Yes, simply omit the chicken and replace the chicken broth with vegetable broth. To keep the protein content high, you can substitute the chicken with cubed tofu or extra mushrooms.

How long does it keep in the fridge?

This dish keeps well in the refrigerator for 3 to 4 days when stored in an airtight container. Ensure it is cooled properly before storage to prevent spoilage.

What is the best pasta for this sauce?

Large elbow macaroni is excellent, but any short pasta like shells, penne, or fusilli works. These shapes are better than long pasta like spaghetti because they hold the heavy cheese sauce more effectively.

Can I use a different type of milk?

Yes, any unsweetened milk works, including almond, soy, or oat milk. For a creamier result, use whole dairy milk or a mix of milk and heavy cream.

Do I have to rinse the pasta?

Rinsing is highly recommended for this specific recipe to stop the cooking process. This prevents the pasta from overcooking when it is folded into the hot cheese sauce.