How to Prepare Award-winning One Pot Tuscan Style Mac & Cheese
Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Ultimate One Pot Tuscan Style Mac & Cheese. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from One Pot Tuscan Style Mac & Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare One Pot Tuscan Style Mac & Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make One Pot Tuscan Style Mac & Cheese is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have One Pot Tuscan Style Mac & Cheese using 18 ingredients and 11 steps. Here is how you can achieve that.
I found this recipe on Cafe Delites (https://cafedelites.com/tuscan-chicken-mac-and-cheese/. It was pretty simple and very delicious! Everything is done in one pot, and you don't cook the macaroni... it cooks in the sauce. I just simplified it a little bit to be nicer on your shopping list budget.
Ingredients and spices that need to be Take to make One Pot Tuscan Style Mac & Cheese:
- 1-1.5 lbs chicken breast tenderloins
- 1 medium onion, chopped
- 6 cloves garlic diced
- 2 1/3 cups chicken broth
- 3 C whole milk
- 3 C macaroni (10 oz)
- 3-4 C fresh baby spinach
- 7 oz jar of sundried tomatoes in oil (julienned)
- 2 Tbls butter
- 1 C fresh grated Parmesan cheese
- 3/4 C shredded mozzarella cheese
- 1/2 C shredded cheddar cheese
- 3 Tbls flour
- Cooking oil
- paprika (optional)
- dried parsley (optional)
- salt and pepper
- Italian herbs
Instructions to make One Pot Tuscan Style Mac & Cheese
- Season chicken (with salt, pepper, paprika, dried parsley and oil..or whatever your heart desires).
- Add oil to large skillet or pot and sear on both sides until golden brown and cooked through. Transfer chicken to plate and tent with foil to keep warm.
- To same pan add butter and fry the onion and garlic until transparent.
- Add 1/3 C chicken broth and simmer for 5 minutes
- Add the sundried tomatoes with about 1/2 of the oil from the jar and cook for another 1-2 minutes.
- Stir in the flour and cook for 1 minute.
- Add 2 C of chicken broth, 2 1/2 C milk, Italian Herbs (2-3 tsp), salt and pepper to taste, bring to a simmer.
- Add the dry macaroni, reduce heat to med-low, and stir occasionally as it simmers. (9-10 minutes)
- Add the spinach and stir through until wilted
- Remove skillet from heat, stir in all of the cheese. If sauce is too thick, continue to add milk slowly until reach desire thickness. (The sauce will continue to thicken as it cools)
- Either slice the chicken into strips and mix into the pasta, or simply lay the cooked tenderloin on top of the pasta. Serve and enjoy!
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