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
Bring a large pot of water to a boil. Add macaroni and cook according to package directions. Strain pasta then return to large pot.
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.
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.
Heat a large skillet over medium heat. Add 1 tbsp. olive oil, then add sliced mushrooms and saute until soft, about 4-5 minutes.
Place frozen peas in a microwave-safe bowl, and cook in microwave 3-4 minutes.
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/