Cheesy Tuscan style, chicken mac & cheese
Hey guys 👋
It’s kinda late and I got done cooking a few minutes ago so I’m a little exhausted lol and I still am not great at this yet.
But for tonight’s dinner, I made Italian marinated blackened chicken breast, sautéed and a grilled on a grill pan (which I’ve been wanting forever, and got it Thrifting) “ sidenote, I love to thrift” anyways, and used the broccoli and cheese side bags as the base for my pasta.
I cooked two bags of the cheddar broccoli, pasta side dish, so double the ingredients.
when it called for half a cup of milk, I used half or quarter of heavy whipping cream and a quarter of milk just to 1:1 it.
I added a splash of chicken broth for flavor.
And then cooked it based on the package instructions I did add a tablespoon of garlic powder half a teaspoon of onion powder, tablespoon of Italian seasoning and a quarter teaspoon of MSG.
(Oh yeah, I did also, add some sliced grape tomatoes and smash them in the sauce.)
It was a quick and easy night dinner, which should’ve been for a weeknight. Probably not a weekend lol but I didn’t feel like going all out tonight. 😆
I just wanna say this turned out AMAZING!!! Seriously so good!
If you want the recipe or have any questions on how I made this or jazzed up, please leave a comment.
You know, sometimes those store-bought pasta side bags are an absolute lifesaver for a quick dinner, just like they were for my Tuscan chicken mac and cheese! They're so convenient for getting a cheesy pasta base in a pinch. But if you're ever feeling a bit more adventurous, or just have some extra time on a weekend, making your own cheese sauce from scratch can really take your pasta dishes to the next level. For a truly decadent homemade cheese sauce, I often start with a simple roux – that's just melting some butter, whisking in an equal amount of flour, and cooking it for a minute or two until it's bubbly. Then, gradually whisk in warm milk, letting it thicken as you go. For my Tuscan chicken creation, if I were making the sauce from scratch, I'd definitely infuse that milk with some roasted garlic and maybe even a tablespoon of sun-dried tomato paste for an extra layer of authentic Tuscan flavor before adding the cheese. When it comes to the cheese itself, a blend is always best! Sharp cheddar for pungency, a little Gruyere for nuttiness, and a touch of cream cheese or Philadelphia cream cheese for extra creaminess can make for a truly irresistible sauce. Just make sure to add the cheese off the heat, stirring until melted, to avoid a grainy texture. This method works wonderfully for any cheese sauce pasta you're dreaming of, not just mac and cheese! Speaking of quick dinners, I've been trying to get better at meal prepping, and this Tuscan chicken mac & cheese is surprisingly good for it! I often make a double batch of the chicken and the pasta base. Once everything cools, I portion it into individual containers. It's a fantastic feeling to know you have a delicious, homemade meal ready to go on a busy day. When reheating, I usually add a splash of milk or chicken broth to bring back that creamy consistency, especially if I store the sauce and pasta separately. It keeps well in the fridge for about 3-4 days, making weeknight dinners a breeze. And if you're wondering what sides go with mac and cheese, especially a hearty dish like this chicken and macaroni combo, I've got a few go-to ideas. To balance out the richness, a crisp, fresh green salad with a light vinaigrette is always a winner. It adds a refreshing contrast and some much-needed greens. Roasted vegetables like asparagus, broccoli, or green beans are also fantastic and easy to prepare while your main dish is cooking. Sometimes, for an extra treat, I'll even whip up some garlic bread or a simple tomato soup for dipping – comfort food overload! These sides really complement the main dish without overpowering it. Now, for those of you who might be thinking about different chicken and noodles sauce options or even the best cheese for other chicken dishes, there's a world of flavor out there. For instance, if I wanted a slightly lighter take on a cheesy pasta, I might swap some of the heavy cream for more milk or even incorporate a good dollop of ricotta cheese for a different kind of creaminess. And if I were venturing into something like a "chicken philly" style dish, provolone or a sharp white cheddar would be my top picks for that classic melty goodness. The beauty of cooking is experimenting, and every time I make a dish like this Tuscan chicken mac and cheese, I learn a little something new about what works best!