Ingredients: |
Ingredients: 18 pieces extra-large shell pasta (or the equivalent of penne)
2 Tbs. extra-virgin olive oil
1 cup bacon
1 medium yellow onion, minced
1 clove garlic, minced
1 1/2 Tbs. all-purpose flour
1 cup chicken broth
2 cups cream
1 cup grated Fontina cheese (can substitute gruyere or parmigiano/reggiano chese to taste)
1/2 cup grated sharp cheddar
2 Tbs. grated parmesan
2 cooked chicken breasts, diced
2 cups gently packed spinach
salt and pepper to taste
1/2 cup bread crumbs
1/4 cup chopped Italian parsley leaves
|
Directions: |
Directions:Cook pasta shells according to package instructions. Meanwhile, in a large skillet, add the olive oil and bacon, cook until just crisp, then add onions and garlic. Cook and stir over moderate heat just until onions are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the chicken broth, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, chicken and spinach. Gently stir until cheese is melted and spinach is wilted. Season with salt and pepper, to taste. Season with hot sauce, to taste. Drain the pasta, making sure to shake all of the water off and out of the shells. In a large ovenproof baking dish, place drained shells. Add the cheese and chicken mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted, about 2-3 minutes. |
This recipe for Mac and Cheese is from