In a tomato-garlic sauce, boneless chicken and broccoli go together perfectly. Use your preferred pasta shape; shells and penne are both good choices.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 cups water
- 4 cups uncooked elbow macaroni
- 3 tablespoons butter, divided
- 1 tablespoon all-purpose flour
- ½ cup milk
- ½ cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- fresh ground black pepper to taste
- 4 ounces grated Cheddar cheese
- ¼ cup panko bread crumbs
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt 2 tablespoons butter in a saucepan over medium heat, about 1 minute. Whisk flour into butter to form a roux. Add milk and cream, stirring to blend. Add Worcestershire sauce, black pepper, and grated Cheddar cheese. Stir until melted, 1 to 3 minutes. Drain macaroni and add to the saucepan. Mix until combined. Spread mixture out onto the prepared baking sheet.
- Combine panko bread crumbs, Italian seasoning, and garlic salt in a bowl. Sprinkle mixture over the macaroni and cheese on the baking sheet. Place remaining butter in a small microwave-safe bowl and heat in a microwave oven until melted, about 1 minute. Drizzle melted butter over the macaroni and cheese.
- Bake in the preheated oven until bubbling, 15 to 20 minutes.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 10 g |
| Sodium | 221 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was a unique twist on a basic recipe. Very easy to make…simple instructions too!! Great recipe for a beginner to loon basic techniques.
I found this to be bland and dry. Even though I added salt and cut back to 2 cups of macaroni (that’s half of the amount called for), it was still in need of more salt and cheese. Hubby took one fork full and that’s all he had. Sorry, but we couldn’t eat it.
I used rigatoni pasta because that is what I had on hand and an additional 1/4 cup of panko crumbs with seasoning. It tasted good. My husband had seconds. I would like it to be a little cheesier/creamier and felt it lacked something, but still enjoyed it.
Made exactly as directed. Taste was good. The Worcestershire sauce gave it a nice flavor. My daughter , who is a Mac and cheese snob, really liked it. I found it a bit dry. I would add a bit more butter drizzle at the end, and less bread crumbs.
I used Barilla gluten free rotini for this recipe. I especially liked the flavor and crunch of the topping, but I would have preferred a more cheesy tasting sauce. I’m guessing I could just add 2-4 oz more cheese next time.
I love to make macaroni and cheese, and I was happy with the result of following this recipe. I do not add heavy cream to my version, and we all felt that this made this dish almost decadent! I did add a little more than the listed 4oz of cheese, because “cheese” (!) and used a salt/black pepper/garlic grinder seasoning in place of the garlic salt. It was tasty, but a little drier than we like. I’ll probably try it again though, as it as definitely comforting and tasty!
This was a new-to-us twist on homemade macaroni and cheese. We all enjoyed it but it definitely needed salt or some other seasoning. We added some on top and thoroughly enjoyed it.
This is the best “from scratch” mac and cheese I’ve ever made! (I do think next time I may try 1tsp of canned, diced red peppers.). I cut the recipe in half because I live alone, and it still turned out great.