Cook Pasta according to package directions. Drain and set aside.
Season Chicken Breast with Herbes de Provence and Olive Oil. Sous vide or bake until cooked through. Cut into bite-sized pieces and set aside.
In a large saucepan, melt Butter from Cheese Sauce group over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group until smooth. Deglaze with Sherry from Cheese Sauce group. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in Sea Salt, White Pepper, and Nutmeg from Cheese Sauce group. Add Aged White Cheddar, Fontina, and Gorgonzola Cheese from Cheese Sauce group, stirring until melted and smooth. Stir in Truffle Oil from Cheese Sauce group.
Combine cooked Pasta and Chicken with Cheese Sauce. Pour into a greased 9x13 inch baking dish.
Bake for 15-20 minutes, or until bubbly.
While baking, crisp Prosciutto from Topping group in a dry skillet. Crumble and sprinkle over the mac and cheese along with Parmesan Cheese from Topping group.
Return to oven for 5 minutes to melt Parmesan.
Ingredients
6
1 pound454 gArtisan Campanelle Pasta
1/2 cup113 gUnsalted Butter
1/4 cup30 gAll-Purpose Flour
2 cups473 mLWhole Milk
1 cup237 mLHeavy Cream
1/4 cup60 mLDry Sherry
1 tsp5 mLSea Salt
1/2 tsp2.5 mLWhite Pepper
1/4 tsp1.25 mLNutmeg
2 cups200 gAged White Cheddar Cheese
1 cup100 gFontina Cheese
1/2 cup50 gGorgonzola Cheese
1 tbsp15 mLWhite Truffle Oil
1 pound454 gOrganic Chicken Breast
1 tbsp15 mLOlive Oil
1 tsp5 mLHerbes de Provence
4 slices40 gProsciutto
1/4 cup25 gGrated Parmesan Cheese
Equipment
Large saucepan
9x13 inch baking dish
Skillet
Whisk
Sous Vide Equipment (optional)
Instructions
Preheat oven to 400°F (200°C).
Cook Pasta according to package directions. Drain and set aside.
Season Chicken Breast with Herbes de Provence and Olive Oil. Sous vide or bake until cooked through. Cut into bite-sized pieces and set aside.
In a large saucepan, melt Butter from Cheese Sauce group over medium heat. Whisk in Flour and cook for 3-4 minutes to create a roux.
Gradually whisk in Milk and Heavy Cream from Cheese Sauce group until smooth. Deglaze with Sherry from Cheese Sauce group. Bring to a simmer, stirring constantly.
Reduce heat to low and stir in Sea Salt, White Pepper, and Nutmeg from Cheese Sauce group. Add Aged White Cheddar, Fontina, and Gorgonzola Cheese from Cheese Sauce group, stirring until melted and smooth. Stir in Truffle Oil from Cheese Sauce group.
Combine cooked Pasta and Chicken with Cheese Sauce. Pour into a greased 9x13 inch baking dish.
Bake for 15-20 minutes, or until bubbly.
While baking, crisp Prosciutto from Topping group in a dry skillet. Crumble and sprinkle over the mac and cheese along with Parmesan Cheese from Topping group.
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