By Eddy − On Friday, June 17, 2022, 3 months ago in Pasta & Pizza
5 out of 5 with 1 ratings
comments: 0 - views: 242

Roger's Mac & Triple Cheese Recipe

Roger's Mac & Triple Cheese Recipe
This mac and triple cheese topped with grilled chicken is the comfort food you need.

Preparation time 15 min
Cooking Time 40 min
Ready In 55 min
Level of DifficultyEasy
Servings6

Ingredients

2 large skinless boneless chicken breasts1 Tbsp olive oilKosher salt and fresh ground black peppercorns (to taste)2 Tbsp finely chopped fresh parsley, divided2 Tbsp finely chopped fresh oregano, divided4 cups macaroni pasta1/4 cup unsalted butter1/4 cup cooking onion, diced1 Tbsp finely chopped garlic1/4 cup all-purpose flour2 cups chicken stock3 cups 2 per cent milk1 Tbsp smoked paprika1 package tripple cheddar shredded cheese (320 grams)
2 large skinless boneless chicken breasts1 Tbsp olive oilKosher salt and fresh ground black peppercorns (to taste)2 Tbsp finely chopped fresh parsley, divided2 Tbsp finely chopped fresh oregano, divided4 cups macaroni pasta1/4 cup unsalted butter1/4 cup cooking onion, diced1 Tbsp finely chopped garlic1/4 cup all-purpose flour2 cups chicken stock3 cups 2 per cent milk1 Tbsp smoked paprika1 package tripple cheddar shredded cheese (320 grams)
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Directions

  1. Heat grill to 500°F.
  2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 1 Tbsp fresh parsley and 1 Tbsp of fresh oregano. Grill chicken, 4 minutes per side or until cooked through. To test if chicken is done, use an instant-read thermometer and ensure that it reads at least 165°F. Alternatively, you can cut into a breast and see if it’s white all the way through, not pink. Chicken breasts should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.
  3. Cook macaroni according to package directions, then drain and set aside.
  4. Meanwhile, in a large pot over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 4 minutes. Whisk in flour and continue to cook for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 1 cup at a time and continue whisking. Adjust seasoning with salt and pepper. Whisk in smoked paprika. Take the pot off the heat and stir in Armstrong Triple Cheddar Shredded Cheese. Add cooked macaroni and mix to combine.
  5. Dice the chicken and serve over the cheesy macaroni.
  6. Sprinkle with remaining parsley and oregano.
  7. Serve immediately.

Recipe & Photo Credit: ROGER MOOKING

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