Prepare to embark on a culinary journey that transforms the classic mac and cheese into an extraordinary gourmet experience! This isn't just another pasta dish – it's a creamy, herbaceous masterpiece that combines the comfort of cheesy macaroni with the elegant touch of fresh tarragon and tender shredded chicken. Imagine a dish so irresistible that it will have your family and friends begging for seconds, a recipe that elevates the humble mac and cheese to a restaurant-worthy meal that's surprisingly easy to make at home!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz macaroni pasta
- 2 cups cooked chicken, shredded
- 2 cups cheddar cheese, shredded
- 1 cup milk
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add macaroni pasta and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta and set aside.
- In a large skillet, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour in milk, continuing to whisk constantly. Cook the mixture for 3-4 minutes until it thickens and becomes smooth, creating a classic béchamel sauce.
- Reduce heat to low and add shredded cheddar cheese. Stir until cheese is completely melted and sauce is creamy and uniform in texture.
- Add chopped fresh tarragon, salt, and black pepper to the cheese sauce. Stir to incorporate all seasonings evenly.
- Fold in the cooked shredded chicken and drained macaroni pasta. Gently mix until all ingredients are well combined and coated with the cheese sauce.
- Transfer the mac and cheese to a serving dish. Optionally, sprinkle additional fresh tarragon on top for garnish and extra flavor.
- Serve hot, allowing the creamy, herbal mac and cheese to be enjoyed immediately while still warm.
Tips
- For the creamiest sauce, use room temperature milk and grate your own cheese – pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- The key to a smooth roux is constant whisking and cooking the flour mixture for at least 1-2 minutes to remove the raw flour taste.
- Don't overcook the pasta! Aim for al dente, as it will continue to absorb the sauce and soften while baking or sitting.
- Fresh tarragon makes a huge difference – if you can't find fresh, use dried sparingly, as it's more concentrated in flavor.
- For extra richness, consider adding a splash of heavy cream or using a mix of cheeses like sharp cheddar and gruyère.
- If the sauce is too thick, thin it out with a little extra milk. If it's too thin, continue cooking to reduce and thicken.
- For a crispy top, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden brown.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 25g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 90mg
