CREAMY ONE-POT PASTA WITH CHICKEN AND MUSHROOMS
Cooking pasta the way you would make risotto may sound new and hip. But it's at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there's no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the "sauce" is integrated into the pasta-cooking, it really becomes a one-dish meal - as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
Provided by Mark Bittman
Categories dinner, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.
- Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done - it will be white on inside when cut - and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 16 grams, Carbohydrate 56 grams, Fat 23 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 999 milligrams, Sugar 7 grams, TransFat 0 grams
MACARONI AND CHEESY CHICKEN BAKED CASSEROLE
Take your mac and cheese weeknight dinner to a whole new level with this veggie-kissed casserole. The crunchy cheese and bread crumb topping makes a perfect finish for the creamy filling.
Provided by By Brooke Lark
Categories Entree
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
- In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
- In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
- Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.
Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 16 g, ServingSize About 1 1/4 cups, Sodium 720 mg, Sugar 6 g, TransFat 1 g
MACARONI AND CHEESE WITH CHICKEN AND MUSHROOMS
Make and share this Macaroni and Cheese With Chicken and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- To make the sauce: melt butter in a saucepan; stir in flour until thoroughly blended; cook, stirring 2 minutes.
- Gradually add in the chicken broth; stirring constantly, until mixture begins to boil and thicken; add in the heavy cream.
- Cook, stirring, over medium heat until sauce is thickened and smooth, about 10 minutes.
- Beat in the yolks in a small bowl; gradually beat in some of the hot sauce.
- Return yolk mixture back to saucepan; stir to combine; season with salt and pepper.
- To make the filling: melt 2 tablespoons butter in a large skillet.
- Add in chicken; sauté until tender, about 7 minutes; transfer mixture to another dish.
- Add the remaining 2 tablespoons butter to the skillet; add in the mushrooms; sauté, stirring, until tender and lightly browned.
- Add in scallions and garlic; sauté 2 minutes; return the chicken to the skillet; add in parsley; season with salt, pepper, and nutmeg.
- Cook the macaroni in lots of boiling salted water until al dente, about 8 minutes; drain.
- Combine the macaroni, sauce, chicken-mushroom mixture, and parmesan cheese.
- Spoon mixture into a buttered 9x13 inch baking dish; sprinkle top with the Gruyere.
- Bake in a preheated oven at 350°F for about 45 minutes, until top is browned and bubbly.
Nutrition Facts : Calories 610.6, Fat 33.8, SaturatedFat 19.7, Cholesterol 157.5, Sodium 817.5, Carbohydrate 49.1, Fiber 2.5, Sugar 2.8, Protein 27.4
MUSHROOM MAC AND CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the topping: Mix the panko, Parmesan, salt and pepper together in a small bowl. Set aside.
- For the pasta: In a large pot of boiling salted water, cook the pasta for 10 minutes (it should still be firm as it will continue to cook in the sauce). Drain and set aside, reserving about 1 cup of the pasta-cooking water.
- While the pasta cooks, heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, mushrooms, thyme, 1/2 teaspoon salt and the shallots. Cook, stirring occasionally, until softened and beginning to brown. Remove the cooked mushrooms to a plate and drizzle with the truffle oil.
- Preheat the broiler to high.
- Reduce the heat to medium under the Dutch oven. Add the butter and flour and mix with a wooden spoon to form a paste. Continue to cook, stirring constantly, for another minute. Slowly whisk in the milk. Bring this mixture to a simmer, whisking occasionally to prevent sticking on the bottom. Simmer for 5 minutes. Whisk in the gruyere, fontina and Parmesan and stir until fully incorporated.
- Add the pasta, reserved pasta water, cooked mushroom mixture, 3/4 teaspoon salt and the pepper to the cheese sauce and fold everything together. Top with the breadcrumb mixture and drizzle with the olive oil and truffle oil. Broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.
- Allow the mac and cheese to sit for 10 minutes before serving. Serve hot.
CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS
Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
- Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
MACARONI CHEESE WITH MUSHROOMS
A lighter dish than the original, simple to make and very cheap, perfect for students.
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 6
Steps:
- Fill a large sauté pan with boiling water. Tip in the macaroni and cook according to the pack instructions. (It may take slightly longer than suggested). Meanwhile, trim, wash and slice the leeks, quarter the mushrooms and roughly chop the tomatoes.
- Drain the pasta and keep warm. Heat the oil in the pan. Add the leeks and mushrooms and fry for 4-6 mins until the leeks are tender. Toss in the tomatoes at the last minute. Season with salt if you want to and black pepper. Stir in the macaroni and let it warm through, then crumble the cheese over.
Nutrition Facts : Calories 619 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 85 grams carbohydrates, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
SKILLET MACARONI AND BROCCOLI AND MUSHROOMS AND CHEESE
This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield Makes six side-dish servings.
Number Of Ingredients 13
Steps:
- Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
- Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
- Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
- Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes
- Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
- Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn't melt.) Cool for 5 to 10 minutes before dishing up.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 13 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams
MACARONI AND CHEESE WITH MUSHROOMS AND BACON
Provided by Stuart Faber
Categories Mushroom Pasta Side Bake Cheddar Bacon Winter Bon Appétit Los Angeles California
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
- Melt 2 tablespoons butter in large pot over medium-high heat. Add mushrooms and onion; sauté until vegetables are tender, about 5 minutes. Stir in flour, mustard, salt, and pepper; cook 1 minute. Gradually whisk in milk. Cook until sauce is smooth and slightly thickened, whisking constantly, about 3 minutes. Remove from heat. Add cheese and parsley; stir until cheese melts. Mix in pasta.
- Sauté bacon in medium skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Mix half of bacon into pasta and transfer to prepared dish. Sprinkle with remaining bacon.
- Melt remaining 2 tablespoons butter in small saucepan over medium heat. Add breadcrumbs; sauté until beginning to brown, about 3 minutes. Sprinkle breadcrumbs over pasta. Bake until pasta is heated through and golden brown, about 20 minutes.
CHICKEN-MACARONI CASSEROLE
Make and share this Chicken-Macaroni Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet over med-high heat, saute onions in butter until onions are tender.
- Add in soup and 1 ½ cups cheese; gradually stir in milk.
- Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
- Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
- Bake in a preheated 350° oven for 30 minutes or until heated through.
- Top with remaining ½ cup cheese and bake 5 minutes.
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- While pasta is boiling, pan fry in a large and deep frying pan/skillet, onion and carrot until onion is transparent. Add the chicken, broccoli and mushrooms, and cook until chicken has browned and broccoli has softened slightly. Stir through garlic, cooking cream, stock powder and salt (adjust to your tastes). When cream begins to simmer, remove from heat and stir through 1/2 cup parmesan cheese. Pour Creamy Chicken onto pasta and stir through really well to combine.
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