|Tarragon Chicken Mac and Cheese|
In need of some comfort food during some of the hustle and bustle of the season.? I sure was last night after a full day of tree trimming and Xmas preparations. Spouse and I threw together this great twist on macaroni and cheese, incorporating some cooked chicken breasts and some fresh tarragon that needed to be used up. It was really delicious. Feel free to try your own cheese combinations for this one. I personally like it with more Swiss cheese!
Tarragon Chicken Mac and Cheese
Start by cooking to al dente
- 2 1/2 cups macaroni
Season with salt and pepper and then grill or pan fry in olive oil:
- 4 large boneless skinless chicken
Cook the chicken completely and set aside to rest for a few minutes before cutting the breasts into quarter inch slices.
For the Sauce:
In the microwave, scald
- 2 cups whole milk
- 1 cup chicken stock
In a large saucepan cook together:
- 4 tbsp butter
- 3 tbsp flour
- 1 tsp black pepper
- ½ tsp sea salt
- 2 cloves minced garlic
Cook together for 1 to 2 minutes.
Whisking constantly, slowly pour in scalded milk and stock. Continue to cook for 2 more minutes stirring constantly. Stir in
- 2 tbsp Dijon mustard
- 4 tbsp chopped fresh tarragon
Grate and blend together
- 6 ounces mozzarella
- 6 ounces Swiss cheese
- ½ cup grated Parmesan cheese
Butter an 8-10 cup casserole dish. Place 1/3 of the pasta in the bottom of the dish and cover with half the chicken slices. Pour on 1/3 the sauce. Repeat the layers ending with cheese on the top.
- 1 cup cracker or bread crumbs (I use Ritz cracker crumbs)
- 2 tbsp melted butter
- Pinch of cracked black pepper.
Cover casserole dish and bake at 375 degrees F for 30 minutes. Uncover and cook for 15 minutes longer. If you double this recipe, add additional baking time for larger casserole dish.