Bechamel Pasta

Name: Bechamel Pasta
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz Chicken Breast; 1 Tb Garlic Puree; Pinch Onion Powder; 450 g Macaroni; 4 Tb Salted Butter; 4 Tb Flour; 1/2 tsp Mustard Powder; 1/8 tsp Cayenne Pepper; 2 1/2 cup Milk; 3/4 cup Half and Half Cream; 2 cups 5 year Aged Cheddar; 1 cup Havarti; 1 cup Parmesan; to taste Salt and Pepper; Paprika to cover

Kristen Pond @cook_13728504

570 calories per serving (8 servings)

Kristen Pond @cook_13728504

570 calories per serving (8 servings)

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Ingredients

60 minutes

6 servings

16 ozChicken Breast
1 TbGarlic Puree
PinchOnion Powder
450 gMacaroni
4 TbSalted Butter
4 TbFlour
1/2 tspMustard Powder
1/8 tspCayenne Pepper
2 1/2 cupMilk
3/4 cupHalf and Half Cream
2 cups5 year Aged Cheddar
1 cupHavarti
1 cupParmesan
to taste Salt and Pepper
Paprika to cover

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Steps

60 minutes

1

Pan fry the chicken breast seasoning it with Garlic puree, onion powder, salt, and pepper.
2

Bring salted water to a boil. And cook the pasta for 10-12 minutes or until al dente. Drain and set aside.
3

Melt butter in a saucepan over medium high heat.
4

Whisk in flour and cook for 1 to 2 minutes until flour begins to color.
5

Slowly add milk and cream. Whisking until sauce is smooth and bubbly.
6

Whisk in mustard powder and cayenne pepper.
7

Reduce heat to low. Add the cheeses and stir until melted through. Season with salt and pepper.
8

Add the sauce to pasta. Place in oven-safe dish. Cover top with paprika.
9

Bake on 400°F for 20-25 minutes or until top browns.