Caesar Mac and Cheese with Fried Chicken
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A delicious combination of macaroni and cheese and a chicken Caesar salad! It's incredibly filling and delicious, as the mac and cheese sauce is infused with all the flavors of a traditional Caesar dressing. This dish can be prepared ahead of time, assembled in a baking dish, and tossed with the cooked macaroni and grilled chicken breast in the cheese sauce. Top with coarse, airy panko breadcrumbs for a super-crispy crust. Bake in the oven just before serving and serve with shredded lettuce in a tart dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of skinless and boneless chicken breast
- Extra-virgin olive oil, to drizzle
- 450 g penne pasta, regular or whole grain
- 90 g butter
- 1 tbsp. Japanese panko breadcrumbs
- 2 large cloves garlic, finely chopped
- 1 tbsp anchovy paste
- 3 tbsp. premium flour
- 1 cup chicken broth
- 1 tbsp Worcestershire sauce
- 2 cups whole milk
- 1.5 cups freshly grated pecorino cheese
- 1 head escarole or romaine lettuce, shredded
- 1 lemon
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Recipes with similar ingredients: chicken breasts, penne pasta, panko breadcrumbs, milk, Pecorino Romano cheese, lemon, escarole salad, garlic, Anchovies
Cooking the dish according to the recipe:
- Heat a grill pan over high heat. Drizzle the chicken with extra-virgin olive oil and season with salt and black pepper. Grill for about 12 minutes, turning occasionally, then set aside.
- Bring a saucepan of water to a boil. Add salt, add the pasta, and cook for 1 minute less than the package directions.
- While the pasta is cooking, melt 6 tablespoons of butter in a separate saucepan. Toss half of the butter with the breadcrumbs to moisten them. Add half of the pecorino, toss, and set aside.
- Combine the remaining melted butter in a saucepan with the garlic, anchovy paste, and plenty of freshly ground black pepper. Stir for 2 minutes, then whisk in the flour, followed by the stock, milk, and Worcestershire sauce. Cook until the sauce thickens and coats the back of a spoon, then stir in the remaining half of the grated pecorino.
- Drain the pasta. Halve the fried chicken breasts lengthwise, then slice thinly and toss with the pasta and sauce. Transfer to a baking dish and sprinkle with breadcrumbs. Refrigerate until ready to serve.
- To warm up:
Reheat, covered with a lid or foil, in an oven preheated to 220°C (425°F) until the pasta is thoroughly heated. Then, uncover the pan and bake until crispy. - Serve with shredded escarole or romaine lettuce, dressed with lemon juice and extra virgin olive oil.
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