Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This isn't just another mac and cheese recipe - it's a gourmet adventure that combines creamy, cheesy goodness with crispy pancetta, tender lemon pepper chicken, and nutritious kale. Imagine a dish that satisfies your comfort food cravings while sneaking in some healthy greens, making it the perfect meal for food lovers who want to indulge without guilt. Get ready to impress your family and friends with this restaurant-quality meal that's surprisingly easy to make at home!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups macaroni
- 1 cup cheese (cheddar or your choice)
- 2 cups kale, chopped
- 1/2 cup pancetta, diced
- 2 chicken breasts
- 1 tablespoon lemon pepper seasoning
- 2 cups milk
Instructions
- Begin by gathering all your ingredients: macaroni, cheese, kale, pancetta, chicken breasts, lemon pepper seasoning, and milk.
- Preheat your oven to 350°F (175°C) to prepare for baking the macaroni cheese later.
- In a large pot, bring salted water to a boil over high heat. Once boiling, add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- While the macaroni is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Once done, remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- In the same skillet with the pancetta fat, add the chopped kale. Sauté for about 3-5 minutes, or until the kale is wilted and tender. Remove from heat and set aside.
- Season the chicken breasts with lemon pepper seasoning on both sides. In the same skillet, add a little olive oil if needed, and heat over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from the skillet and let them rest for a few minutes before slicing.
- In a large mixing bowl, combine the cooked macaroni, sautéed kale, crispy pancetta, and cheese. Pour in the milk and stir until everything is well combined. If you prefer a creamier texture, you can adjust the amount of milk to your liking.
- Transfer the macaroni mixture into a greased baking dish. Spread it out evenly and sprinkle additional cheese on top if desired.
- Bake in the preheated oven for about 15-20 minutes, or until the top is golden and bubbly.
- While the macaroni cheese is baking, slice the rested chicken breasts into strips or bite-sized pieces.
- Once the macaroni cheese is ready, remove it from the oven and let it cool for a few minutes. Serve the macaroni cheese on plates, topped with the sliced lemon pepper chicken. Enjoy your delicious Macaroni Cheese Kale Greens with Pancetta and Lemon Pepper Chicken!
Tips
- Choose high-quality cheese: Use a sharp cheddar or a blend of cheeses for maximum flavor depth.
- Don't overcook the macaroni: Aim for al dente to prevent mushy texture.
- Let the chicken rest after cooking to keep it juicy and tender.
- For extra crispiness, broil the mac and cheese for 2-3 minutes at the end of baking.
- Use fresh kale for the best texture and nutritional value.
- If you're short on time, you can use pre-cooked rotisserie chicken instead of cooking chicken from scratch.
- Season each component generously - the layers of flavor will make this dish truly memorable.
- For a lighter version, you can substitute whole milk with half-and-half or a lower-fat milk alternative.
Nutrition Facts
Calories: 311kcal
Carbohydrates: 20g
Protein: 26g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 58mg
