GARLIC CHICKEN
Simple to make, just dip and bake! Garlicky goodness in a breaded chicken dish. Yum!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
- Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
- Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
- Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 300.4 calories, Carbohydrate 5.7 g, Cholesterol 72.8 mg, Fat 16.8 g, Fiber 0.3 g, Protein 30.3 g, SaturatedFat 3.1 g, Sodium 261.2 mg, Sugar 0.3 g
SLOW COOKER MAC AND CHEESE WITH GARLIC CHICKEN
Slow Cooker Mac and Cheese is a simple and easy way to make totally homemade mac and cheese without a ton of work. Add garlic chicken to make it a filling meal the whole family will love.
Provided by Jennifer Draper
Categories Main Course
Time 4h20m
Number Of Ingredients 9
Steps:
- Place chicken in crock and add broth, garlic, garlic powder, salt and pepper
- Cover and cook on low for 5-7 hours or high for about 3 until chicken is fully cooked
- Remove chicken from crock and shred with two forks
- Add noodles, shredded cheese and cream cheese to slow cooker along with chicken
- Stir well to coat and combine noodles
- Cover and cook on high for 30-60 minutes, stir once or twice during this time for best results
- Pasta is done with liquid is absorbed and pasta is al dente (or softer if you prefer). You can more liquid if necessary adding 1/2 cup at a time. An extra splash of milk before serving will make it really creamy.
- Stir and serve immediately (don't leave finished Mac and Cheese sitting on warm)
Nutrition Facts : Calories 501 kcal, Carbohydrate 44 g, Protein 31 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 96 mg, Sodium 774 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED GARLIC MAC AND CHEESE
Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 14
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
BUFFALO-CHICKEN MACARONI AND CHEESE
Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
MACARONI AND CHEESE WITH BROCCOLI AND CHICKEN
Adaptation from Rachel Ray--really good. I added garlic to mine because to me nothing can be made without garlic =)
Provided by Kitty Kat Cook
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat a medium pan over medium-high heat. Add olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and chives and cook another 6 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
- In a separate pot boil water, add pasta and salt. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and the broccoli is just tender.
- Meanwhile, heat a large pot over medium heat. Add butter and melt, then add flour, cayenne and garlic and whisk together over heat until it thickens, then cook a minute more. Whisk in milk, heavy cream and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
- Drain macaroni and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
- Add cheese to milk sauce and stir. Pour sauce over pasta and stir to combine.
- Put pasta in a 9" x 13" glass baking pan. Sprinkle with the shredded cheese and broil for 5 minutes.
CHILI-CHICKEN MAC AND CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and return to the pot. Toss with 1/4 cup milk. Top with the cheese and chicken (do not stir).
- Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat. Add the scallions, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, 2 minutes. Add half of the pico de gallo. Cook, stirring, until the scallions soften, 2 to 3 minutes.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter and swirl to melt. Sprinkle in the flour; cook, stirring, until a paste forms, about 1 minute. Gradually stir in the broth and the remaining 1 cup milk. Bring to a simmer; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 6 minutes.
- Add the sauce to the pot with the pasta. Cook over medium heat, stirring, until the cheese melts, about 3 minutes; season with salt and pepper. Top with the remaining 1/2 cup pico de gallo.
CREAMY TUSCAN CHICKEN MAC AND CHEESE RECIPE BY TASTY
This quick and easy one-pot recipe is sure to be a dinner favorite. Chicken and pasta are smothered in a creamy, cheesy sun-dried tomato and garlic sauce. Some of the ingredients are customizable-don't have kale? Use baby spinach. No milk? Use half and half. Throw in your favorite pasta and cheeses and enjoy this melt-in-your-mouth meal!
Provided by Andrew Pollock
Categories Dinner
Time 55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, then transfer to a large bowl, toss with a drizzle of olive oil to prevent sticking, and set aside.
- Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is shimmering, add the chicken and cook, flipping halfway, until golden brown on both sides and the internal temperature reaches 165°F (75°C), about 12 minutes. Transfer the chicken to a cutting board and let cool slightly, then chop into ½-inch cubes.
- In the same pot, melt the butter over medium heat. Add the onion and garlic and cook until softened and fragrant, about 4 minutes. Carefully pour in the white wine. Scrape up any browned bits from the bottom of the pan, then simmer until the liquid has fully evaporated, 2-3 minutes. Add the sun-dried tomatoes and stir to incorporate.
- Sprinkle in the flour and stir until the vegetables are fully coated. Cook for 2 minutes, until the flour is golden brown and smells nutty. Add the milk, oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and the kale. Cook, stirring often, until the kale has wilted and the sauce has thickened slightly, about 5 minutes.
- Add the mozzarella, white cheddar, and Parmesan cheeses and stir until fully melted and incorporated, about 2 minutes. Add the cooked pasta to the pan and stir until well coated in the sauce. Stir in the chicken.
- Remove the pan from the heat. Sprinkle the mac and cheese with the parsley and serve immediately with more Parmesan cheese for topping.
- Enjoy!
Nutrition Facts : Calories 667 calories, Carbohydrate 68 grams, Fat 25 grams, Fiber 5 grams, Protein 42 grams, Sugar 16 grams
GARLIC MACARONI AND CHEESE
Like a good homemade lasgna recipe, this mac and cheese takes time and effort, but is well worth it!
Provided by The Next Betty Croc
Categories High In...
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the crumb topping:.
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
- Make the pasta and sauce:.
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
- Additional Notes:.
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Nutrition Facts : Calories 1132.5, Fat 68, SaturatedFat 42, Cholesterol 197.4, Sodium 1497.5, Carbohydrate 82.4, Fiber 3.2, Sugar 13.5, Protein 47.8
CHICKEN MAC AND CHEESE
My Chicken Mac and Cheese is perfectly saucy, made with both stretchy mozzarella and sharp cheddar. It's the comfort meal you've been craving! Try is straight out of the pot, or follow my easy additional instructions to bake it.
Provided by Joanna Cismaru
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- Cook pasta according to package instructions. Drain and rinse with cold water to keep the pasta from sticking together. Set aside.
- Heat the olive oil in a large skillet. Add the chicken and cook for 5 to 7 minutes until no longer pink and cooked through. Transfer the chicken to a plate.
- In the same skillet add the onions and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for 30 seconds until aromatic. Season with salt and pepper to taste.
- Sprinkle the flour over the onion mixture and stir. Cook for another minute. Whisk in the milk and dried mustard. Add the mozzarella, cheddar cheese and stir it in. Continue to cook until the cheese has melted.
- Add the chicken and pasta to the skillet and stir everything together. Taste for seasoning and adjust as necessary with salt and pepper if needed.
- Serve garnished with freshly grated Parmesan cheese.
Nutrition Facts : Calories 545 kcal, Carbohydrate 38 g, Protein 40 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 107 mg, Sodium 640 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CREAMY GARLIC CHICKEN & BROCCOLI MAC & CHEESE
This creamy mac and cheese dish gets its hearty appeal from the addition of garlicky chicken breast halves and broccoli.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook chicken in 1 Tbsp. butter in skillet on medium heat 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Stir in Macaroni, water, broccoli and garlic powder. Cover; cook on medium heat 7 min. or until macaroni is tender.
- Stir in milk, remaining butter and Cheese Sauce Mix. Return chicken to skillet; cover. Cook 2 to 3 min. or until heated through. Top with Parmesan.
Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 9 g, TransFat 2 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
EASY BAKED MAC AND CHEESE RECIPE
The easiest comfort food dinner, this baked mac and cheese requires minimal prep and is perfect for making ahead of time!
Provided by Food Dolls
Categories Side
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. In a baking dish add pasta, milk, broth, garlic, and spices. Cover and bake for 45-50 minutes.
- Add cheese and butter. Stir until cheese is melted.
- In a separate bowl add all the ingredients for the topping. Top the macaroni and cheese. Broil for 5-10 minutes or until top is golden brown!
Nutrition Facts : ServingSize 1 g, Calories 3805 kcal, Sugar 65 g, Sodium 8726 mg, Fat 156 g, SaturatedFat 86 g, TransFat 1 g, Carbohydrate 429 g, Fiber 18 g, Protein 168 g, Cholesterol 456 mg, UnsaturatedFat 43 g
GARLIC CHICKEN MAC AND CHEESE
A hearty macaroni and cheese dish jazzed up with garlic and chicken. I get requests for this at EVERY potluck! I experimented to get this dish after eating out at Dave and Buster's in Philadelphia, PA. This is my take on it.
Provided by Ruth Mayhan-Evinger
Categories Chicken Pasta
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Prepare a large skillet with cooking spray and place over medium heat. Cook chicken in skillet until no longer pink in the center, 5 to 7 minutes; season with 1 tablespoon garlic powder and transfer to a baking dish.
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain and mix with chicken in the baking dish.
- Melt 1/4 cup butter in a large pot over medium heat. Cook flour in melted butter until the flour is cooked and the mixture forms a roux, about 5 minutes. Stream milk into the pot while stirring to mix with the roux completely; cook until just about simmering, about 5 minutes more. Add Cheddar cheese in small amounts to the sauce and stir to melt completely before adding the next portion; cook and stir until thick and smooth, 2 to 3 minutes. Pour the sauce over the chicken and macaroni; stir to coat.
- Melt 1/4 cup butter in the skillet in which you cooked the chicken over medium heat. Stir remaining tablespoon garlic powder into the melted butter; cook until fragrant, 1 to 2 minutes. Remove skillet from heat and stir crushed crackers into the butter mixture to coat; spread over the chicken and macaroni mixture in the baking dish.
- Bake in preheated oven until the topping is crispy, 35 to 45 minutes.
Nutrition Facts : Calories 851.1 calories, Carbohydrate 69.3 g, Cholesterol 138.2 mg, Fat 44.9 g, Fiber 2.7 g, Protein 41.1 g, SaturatedFat 23.7 g, Sodium 775.1 mg, Sugar 9.5 g
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