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Anyone who knows us is well aware we can get a little cheesy when it comes to noodz, which makes this holiday classic a perfect match for us. Rich, herbaceous Chicken Bone Broth gives this creamy baked mac n’ cheese a mouthwatering makeover. A deeply flavorful five cheese blend meets subtle spices for a Turkey Day side your guests can truly be thankful for.
6 cups of Chicken Bone Broth
3 cups macaroni (uncooked)
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1/2 cup half-and-half
1/2 cup milk
1/2 cup cream cheese, softened
4 cups finely shredded cheeses (sharp cheddar, mozzarella, gouda, muenster)
1/2 tsp black pepper
1/2 tsp Herbes de Provence
1/2 cup breadcrumbs
1/4 tsp paprika
Preheat oven to 350°F. Meanwhile, bring Chicken Bone Broth to a boil in a large pot, adding water as necessary (enough to fully cover the macaroni as it cooks).
Add macaroni and cook until al dente (usually about 7-8 minutes). When macaroni is done, drain and set aside.
In a large saucepan over medium heat, melt butter and whisk in flour. Cook for about a minute, whisking constantly. Keep whisking as you add in 1 cup chicken broth, half-and-half, and milk. Continue whisking until fully combined. The mixture should steam, but should not boil. Stir in cream cheese until mixture is smooth.
Remove pot from heat and add in 4 cups of cheese, stirring until fully combined. Pour the cheese mixture over cooked macaroni and stir to combine. In a separate bowl, mix breadcrumbs with herbes, paprika, & black pepper.
Grease a 9x9-inch baking pan with butter and pour mac and cheese evenly into the pan. Cover with breadcrumb mixture and bake in for 25-30 minutes until slightly jiggly. Serve warm.
Recipe adapted from TBSP Kitchens