Client Corner: Henderson Family Tuscan Mac N Cheese!
The Henderson family makes cooking fun and delicious!
An inside look at Annabelle and Violet cooking up their favorite holiday recipe: Tuscan Baked Chicken Macaroni and Cheese!
We just love our clients the Hendersons!
They are always coming up with the most creative and fun activities to keep themselves busy (and fed!). We reached out to them to find out what kind of holiday recipes they’ve been cooking up, and their Tuscan Baked Chicken Macaroni and Cheese looks absolutely tasty!
Meet Violet (left) and Annabelle (right)!
Deanna (mom) gave us some back story on where her girls’ passion for cooking and baking began:
“Annabelle and Violet (cooks on her hoverbroad) have always had a love for cooking and baking. They love cooking school classes and finding yummy treats to bake all the time. They are in a monthly cooking subscription called Radish Kids that I highly recommend for any kids that love to cook. This year with covid we joined The Great Holiday Bake Off here in Colorado. They both absolutely loved it, making carrot cakes, a delicious kale salad and the recipe we’d like to share with you Tuscan Baked Chicken Mac and Cheese. This recipe is good for the holidays as it makes a lot!! Good for preparing food and eating it for lunches and a great dinner.”
Tuscan Baked Chicken Mac and Cheese
Serves 4 (But I think serves 8)
Ingredients
2 large skinless boneless chicken breasts
Salt and pepper
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1 tablespoon oil, divided
2 tablespoons butter
1 small yellow onion chopped
6 cloves garlic finely diced
1/3 cup chicken broth
9 oz jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest)
3 tablespoons flour
2 cups chicken broth
3 cups milk
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar
1 cup Panko
1 Tbsp butter- melted
Directions
Season chicken with salt, pepper, paprika, dried parsley and drizzle 2 teaspoons of the oil. Bake in the oven till cooked through.
To a large sauce pot pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the sun dried tomatoes with 2 tablespoons of the sun dried tomato oil from the jar and cook for 1-2 minutes to release as much flavor as possible.
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks, herbs, salt and pepper, and bring to a very low simmer.
Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.
Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken).
Pour Mac and cheese into a baking pan.
Sprinkle with panko and then drizzle with melted butter.
Bake in oven for 10 to 15 minutes until cheese is bubbly and topping is slightly browned.