What you need:
Pasta (i use rigatoni it holds the cheese better)
1 can Cream of Chicken
1/2 cup Minced Onion
1/2 TSP Minced Garlic
5 TBSP Butter
1/4 cup Cream (light cream, half&half or whole milk is fine)
About 3 cups shredded cheese*(I use Cheddar but you can make the taste more complex by using more than one cheese, like cheddar and swiss)
** OPTION** Capers, bacon, ham, chicken
How you do it:
Cook pasta according to package for al dente
In a pot over med heat saute Garlic, Onion and Butter
** Add capers and a whole slice of bacon if you want
Once the onion is transparent and bacon is cooked
Remove bacon, put to the side
Add the can of cream of chicken
Stir well and incorporate all the butter
Reduce heat to medium low
Handfuls at a time add your shredded cheese, melting it in slowly
Taste it and add salt and pepper to fit your palate
Sauce will be stringy and thick
Slowly add some cream until you are satisfied with the consistency
Stir cooked pasta into sauce
Pour mixture into Pyrex Pan or Casserole Dish
Sprinkle a little cheese on the top and the piece of bacon
** or serve it straight from the pot as is if you're really hungry!
Why it's good:
Well first of all it's Mac and Cheese, what could be better. The creaminess of the cream of chicken soup and the tang of the cheese give a rich texture and taste. I had cheddar and swiss in my deli drawer this time but sometimes I use fontina or even provolone if I have it. I love to serve this with some fried chicken tenders or garlic bread. Perfect for a rainy day.
Enjoy and Mangia Tutto!
5 comments:
Perfect food fare for a cold and widy Friday!!
I mean Windy..
This is Lis, who can't remember her Google account info, so I have to do everything anonymously...
Is this the same mac and cheese you made us for lunch a few weeks ago? If so I will be replicating it formyslef later.
This blog looks good too!
I'ved had this mac and cheese....and its good:)
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