Chicken Spinach And Artichoke Mac And Cheese Recipes

Steps:

• Bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions. Drain and set aside.
• Meanwhile, place the chicken skin in a large nonstick saute pan over medium heat, being careful to keep the skin as flat as possible. Cook, flipping over halfway, for about 2 minutes, until the skin is crisp and the fat has rendered out. Remove the skin from the pan and place on a paper towel-lined plate.
• Melt 1 tablespoon of the butter in the same pan over medium-high heat. Add the spinach and wilt for 1 minute, stirring occasionally. Remove the spinach from the pan and set aside.
• To the same pan, add the remaining 3 tablespoons of butter and melt over medium-high heat. Add the flour and cook, whisking continuously, until the mixture is free of any lumps and light tan in color, about 1 minute. Lower the heat to medium, slowly pour in the milk, whisking constantly, and cook until the mixture is slightly thickened, about 2 minutes. Add the cheese, whisking to combine, and cook until it is melted and the sauce is smooth. Reduce the heat to low and whisk in the chicken stock, lemon juice, yellow mustard and hot sauce. Season the sauce with salt and pepper.
• Add the drained pasta, wilted spinach and pulled chicken to the sauce. Stir to combine. Crumble the crispy chicken skin on top and serve immediately.

Steps:

• Preheat oven to 450°F (230°C).
• In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
• Slowly add the milk, salt, and pepper. Stir until milk is boiling.
• Add the macaroni, cooking until the milk coats the macaroni like a glaze.
• Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
• Sprinkle the remaining mozzarella on top.
• Bake for 7 minutes, until cheese is bubbly and golden brown.
• Enjoy!

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Heat butter in a large sized skillet until melted.
• 3. Add flour, dried mustard and nutmeg, whisking constantly until the rue is light brown (not tan colored but, brown) about three to four minutes.
• 4. Add milk, 1/2 cup at a time, until the mixture is smooth and starting to thicken.
• 5. When all of the milk is absorbed add the cheese and continue whisking until the mixture is again smooth, about two minutes.
• 6. Place all ingredients, except topping, into a large bowl and gently mix until all ingredients are evenly distributed.
• 7. Spray a 9x12 oven proof dish with Pam.
• 8. Pour mixture into the prepared pan and smooth the top as best as you can.
• 9. Mix the ingredient for the topping and distribute evenly over the mac and cheese, covering any exposed macaroni.
• 10. Place in the preheated oven, uncovered, for 30 minutes or until browned.