Chicken Macaroni and Cheese

Ingredients

• 2 pieces Chicken Breast (cut into bite‑size cubes)
• 2 teaspoons Black Pepper (divided between chicken and sauce)
• to taste Salt (divided between chicken and sauce)
• 1 teaspoon Garlic Seasoning (black garlic seasoning or any garlic powder)
• 1 tablespoon Olive Oil (for coating chicken)
• 1 small Onion (finely diced)
• 3 cloves Garlic Clove (frozen or fresh, minced)
• 2 tablespoons Tomato Paste
• 1 cup Red Sauce (Caron's Roasted Garlic) (or any marinara/tomato‑basil sauce)
• 1 pinch Dried Thyme
• 1 pinch Dried Basil
• 1 pinch Dried Oregano
• 1 pinch Cayenne Pepper (optional, divided between sauce and béchamel)
• 8 oz Elbow Macaroni (about 2 cups dry)
• 6 tablespoons Unsalted Butter (melted)
• 1/2 cup All-Purpose Flour (for roux)
• 1.5 cups Whole Milk (preferably 2% or whole)
• 8 oz Mozzarella Cheese (roughly chopped, divided (save 1/4 cup for topping))
• 1/2 cup Provolone Cheese (grated for topping)
• 1 pinch Dried Parsley (optional garnish)

Instructions

1. Season and Marinate Chicken

   Cut the chicken breasts into bite‑size cubes. Toss with 1 tsp black pepper, a pinch of salt, 1 tsp garlic seasoning, and 1 tbsp olive oil. Mix well and let sit for about 10 minutes.

   Time: PT5M

2. Sauté Onion and Garlic

   Heat the skillet over medium‑high heat. Add the diced onion and sauté for ~1½ minutes, then add the minced garlic and cook another minute until fragrant.

   Time: PT2M

3. Sear Chicken

   Push the aromatics to the side, create a well, and add the seasoned chicken cubes. Cook 2 minutes per side (about 4 minutes total) until lightly browned but not fully cooked.

   Time: PT4M

4. Build the Red Sauce

   Stir in 2 tbsp tomato paste, then pour in 1 cup red sauce. Add a pinch each of dried thyme, basil, oregano, and optional cayenne. Reduce heat to low and let simmer for 5 minutes.

   Time: PT5M

5. Cook Pasta

   In a pot of boiling salted water, cook the elbow macaroni 2 minutes less than the package directions for al dente. Drain and set aside.

   Time: PT8M

   Temperature: 212°F

6. Make the Béchamel Roux

   Melt 6 tbsp unsalted butter in a saucepan over medium heat. Sprinkle in ½ cup flour and whisk for 1 minute to form a smooth roux. Gradually whisk in 1½ cups whole milk, stirring constantly until the mixture thickens, about 3‑4 minutes.

   Time: PT5M

7. Incorporate Cheeses into Béchamel

   Reduce heat to low and gradually fold in 8 oz shredded mozzarella (reserve about ¼ cup). Add 1 tsp black pepper, a pinch of salt, and optional cayenne. Stir until the cheese melts and the sauce is smooth.

   Time: PT5M

8. Combine Pasta, Sauce, and Chicken

   Add the cooked pasta to the béchamel and toss to coat. Then stir in the simmered red‑sauce mixture and the partially cooked chicken pieces. Mix until everything is evenly distributed.

   Time: PT5M

9. Assemble in Baking Dish

   Preheat the oven to 350°F (175°C). Transfer half of the mac‑and‑cheese mixture to a greased baking dish, sprinkle the reserved mozzarella, then add the remaining mixture. Top with grated provolone and a pinch of dried parsley.

   Time: PT5M

   Temperature: 350°F

10. Bake and Finish

    Bake for 30‑35 minutes until the top is golden and the sauce is bubbling. If the cheese browns too quickly, cover loosely with foil. Remove foil and broil on low for 4 minutes for extra crispness.

    Time: PT39M

    Temperature: 350°F

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g