creamy four-cheese mac & cheese w. mushrooms, peas & chicken
 
Prep time
Cook time
Total time
 
Serves: 5-7
Ingredients
  • Note: Might not use all the cheese sauce
  • 1 box Barilla Piccolini medium conchiglie shells
  • 8 tbsp. (1 stick) salted butter
  • 7-8 tbsp. flour
  • 2 cups heavy whipping cream
  • 2 cups reduced fat milk
  • 1 cup grated Parmesan
  • 1 cup shredded Mexican blend cheese
  • 1 cup Jarlsberg, grated
  • 1 cup Gruyère, grated
  • 3-4 tsp. Sherry wine vinegar, plus more or less to taste
  • 1-2 tbsp. salt, plus more or less to taste
  • 2 tsp. ground black pepper, plus more or less to taste
  • 1 tbsp. olive oil
  • 6-8 medium Cremini mushrooms, thinly sliced
  • ½ cup frozen peas
  • 1-2 pieces grilled chicken, cooked, then cut into small chunks
  • Fresh parsley, for garnish, if desired
Instructions
  1. Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Strain pasta then return to large pot.
  2. In a large saucepan, melt butter and flour over medium heat until bubbly and thick, but not browned, about 3-4 minutes, whisking constantly. Add heavy whipping cream and milk. Whisking constantly, let mixture thicken, about 8-10 minutes.
  3. Add four cheeses, salt and pepper, and continue stirring. After sauce is smooth and cheese is melted, stir in Sherry wine. Pour ½ of the cheese sauce into the pot of pasta and stir together. Add more cheese sauce, as needed. Season pasta with additional salt and pepper.
  4. Heat a large skillet over medium heat. Add 1 tbsp. olive oil, then add sliced mushrooms and saute until soft, about 4-5 minutes.
  5. Place frozen peas in a microwave-safe bowl, and cook in microwave 3-4 minutes.
  6. Add mushrooms, peas and chicken pieces to mac and cheese; mix. Garnish mac & cheese with fresh parsley, if desired. Serve hot.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2014/05/12/human-again-creamy-four-cheese-mac-cheese-w-mushrooms-peas-chicken/