The Ingredients
1 lb chicken breast
1/2 yellow onion
4 cloves garlic
4 Tablespoons butter + 2 Tablespoons more
4 Tablespoons flour
4 cups milk
1/4 cup cream
1 lb elbow macaroni or other small pasta
1 cup grated cheese (Cheddar)
1/2 cup grated Parmesan cheese
1 cup panko breadcrumbs
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon paprika
olive oil
salt
pepper
The Method
Start by prepping the ingredients. Cut the chicken into small cubish pieces. Mince the garlic and finely dice the onion.
Fill a large pot with water and bring to a boil. Salt the water and add the pasta. Drain when the pasta is done.
In a saucepan, melt the 4 tablespoons of butter and then whisk in the flour. Whisk constantly to get lumps out. Add the heated milk in small increments when the roux turns very slightly brown. Think white beach sand. Keep whisking until the bechamel sauce returns to the boil.
Take off the heat. Add the cream, cheddar cheese, half the Parmesan cheese, paprika, thyme and season with salt and pepper to taste.
Combine the pasta, chicken mixture, and cheese sauce in the large pan. Mix well and check for seasoning again.
Take out a 9 x 13 pan and grease with a little butter. Pour in the pasta and smooth with a spatula. Sprinkle the remaining cheese on top. Then covered the pasta with the panko bread crumbs. Dot with 2 tablespoons of butter.
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