Description
Take your mac and cheese game to the next level with this rich, flavor-packed twist. Tender chicken and savory Marsala mushrooms are folded into a creamy, cheesy pasta base for a dish that’s indulgent yet elevated. It’s classic comfort food reimagined—perfect for dinner parties, date nights, or when you’re craving something cozy with a splash of sophistication.
Ingredients
12 oz elbow macaroni
1 lb chicken breast, sliced
Salt & black pepper to taste
1 tbsp olive oil
1 tbsp butter
8 oz mushrooms (cremini or button), sliced
2 cloves garlic, minced
½ cup Marsala wine
2 tbsp flour
1 ½ cups milk
¾ cup heavy cream
1 ½ cups shredded Gruyère or mozzarella
1 cup sharp white cheddar
½ cup grated Parmesan
Fresh thyme or parsley (for garnish)
Instructions
Boil Pasta: Cook macaroni in salted water until al dente. Drain and set aside.
Cook Chicken: Season chicken with salt and pepper. Sauté in olive oil until golden and cooked through. Set aside.
Marsala Mushrooms: In the same pan, melt butter. Sauté mushrooms until browned, add garlic, then deglaze with Marsala wine. Simmer until reduced, about 4–5 min.
Build Sauce: Sprinkle in flour, cook 1 min. Slowly add milk and cream, whisking until thickened.
Add Cheese: Stir in Gruyère, cheddar, and Parmesan until smooth and melty.
Combine: Fold in pasta and chicken. Mix until everything’s coated in that luscious sauce.
Serve: Garnish with herbs and an extra sprinkle of cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 740 / Serving
- Fat: 43g / Serving
- Carbohydrates: 52g / Serving
- Protein: 40g / Serving