Cold weather makes me crave comfort food. And after the recent cold snap in Birmingham, I’m ready to whip up something hot, golden, and bubbly. The Extra-Cheesy Mac and Cheese Recipe I posted a few weeks ago was such a hit, I thought I’d share another from Taste of the South‘s Southern Classic Mac & Cheese special issue. This one combines two of my favorites into one dish that’ll surely hit the spot.
Chicken Pot Pie Mac and Cheese
Yield: approximately 10 servings
5 tablespoons unsalted butter
1 cup frozen vegetable seasoning blend (celery, onion, and bell pepper)
1 cup thinly sliced carrot
1⁄4 cup all-purpose flour
2 cups whole milk
2 cups chicken broth
1 1⁄2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 cup shredded sharp white Cheddar cheese
4 cups shredded cooked chicken
3⁄4 cup frozen peas
1 (16-ounce) package elbow macaroni, cooked
1 (8-ounce) package American cheese slices
1 cup crushed buttery round crackers
Preheat oven to 350°. Spray a 13×9-inch baking dish with nonstick cooking spray. Set aside.
In a Dutch oven, melt butter over medium heat. Add vegetable seasoning blend and carrot; cook, stirring occasionally, until softened, approximately 7 minutes. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, broth, salt, pepper, and thyme. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
Stir in Cheddar until melted. Stir in chicken, peas, and cooked pasta. Spoon into prepared dish. Top with American cheese. Sprinkle evenly with crushed crackers.
Bake until bubbly and cheese melts, 20 to 25 minutes.
What are you baking or cooking to keep warm this week?
Get the issue!