Celebrate a National Holiday with this Chicken Marsala Macaroni and Cheese, it’s National Mac and Cheese Day after all! This is the perfect mix of Italian and American flair.
Dish Count :: 1 Baking Pan, 1 Skillet, 1 Large Sauce Pan
Let’s not pretend that National Cheese Day shouldn’t be made into National Mac and Cheese Month, because there is totally no shortage of fan girl freak outs that happen when a skillet full of ooey gooey mac and cheese gets set before you. I’ve considered myself a mac and cheese aficionado since I was a wee pup, coveting the blue box, as all kids do at that tender age learning the perfect balance of perfectly gooey, with the balance of extra butter and milk to the orange sauce.
But my tastes have changed – and even though those pangs of the bygone era still crop up from time to time – it’s the lure of the real cheese, and the possibilities that really get me when it comes to creating my own varieties.
My dad always indulged my mac and cheese obsession, and kept it firmly planted at the top of the reply list to the inevitable question to “What do you want for lunch?” “Mac and cheese!” Duh…
But since I’m 29 (read :: ahhhh!!!!) I felt like it was time to break out something a little more elegant (read :: lol!!!!!) and sophisticated. Ben and I dream of going to Italy, but although it’s a throughly Americanized dish, I still have dreams and illusions of a big Italian meal with lots of friends around, and a big glass of wine to go with it.
Seems legit, right?
For this recipe, since it does have Marsala wine in it, I wanted to make sure that the cheese in this mac and cheese paired well with the wine itself – so I felt extra sophisticated doing a wine and cheese pairing for my mac and cheese. (Read :: ROFL!!!!)
Wisconsin made fontina cheese blended, and melted beautifully here, and was an absolute dream with the perfectly crusted chicken and glazed chicken and mushrooms. If you don’t believe me, I dare you to try it yourself! Triple dog dare you? Whatever I need to do to get you to try this – I will do it. Just do it.
I’m so pleased to team up with my friends at the Eat Wisconsin Cheese to share today’s National Mac and Cheese Day with you all, I’ve created this recipe, and ANOTHER recipe with this Stovetop Summer Vegetable Mac and Cheese. This is serious business, friends and I hope you will celebrate all day, every day.
For more Mac and Cheese Favorites – Check out these below!!
Chicken Marsala Mac and Cheese
- 3 Tbsp Olive Oil
- 1 cup Flour
- 4 Thin Sliced Chicken Breasts
- Salt and Pepper
- 4 ounces Pancetta (or 3 slices Bacon), cut into pieces
- 8 ounces Sliced Button Mushrooms
- 2 Cloves Garlic, minced
- 1 Tbsp Tomato Paste
- 1 cup Marsala Wine
- 1 Lemon, juiced
- ½ stick Butter, softened
- Parsley, for garnish
Mac and Cheese
- 12 ounces Penne Pasta
- 4 Tbsp Butter
- 4 Tbsp Flour
- 2 cups Milk
- ¼ tsp Ground Pepper
- 1 ½ cup shredded Fontina Cheese
- 1 cup shredded Cheddar Cheese
Preheat oven to 200 degrees. Add olive oil to 12 inch skillet, and heat over medium high heat until oil is shimmering. Season chicken breasts with salt and pepper. Dredge the chicken breasts in flour. Place the chicken breasts in the skillet and lightly fry until they are golden brown on both sides. About 3 minutes on each side. Remove the chicken from the skillet and place them on a rimmed baking sheet, in the oven to keep warm.
Wipe the skillet clean.
Add the pancetta, or bacon pieces, to the skillet and cook until crispy. When cooked through place the pancetta, or bacon on the chicken in the oven. With the oil of the pancetta still in the skillet, add the mushrooms to the oil and sauté until softened. Add in the garlic, and tomato paste. Off the heat, add in the Marsala wine. Return the pan to the heat and add in the lemon juice, and butter. Bring the mixture to a simmer and allow it to thicken. Once it has thickened, pour the sauce over the chicken on a rimmed baking sheet in the oven to keep warm.
Next, start a pot of heavily salted water for the pasta for the pasta, and cook the pasta according to directions. While the pasta is cooking, prepare the Fontina cheese sauce.
In the skillet that was used for the chicken marsala, melt butter over medium heat. Sprinkle in flour and whisk to create a paste. Slowly whisk in milk to create a béchamel. Sprinkle in fontina cheese, and cheddar cheese and whisk until melted.
Top skillet of fontina macaroni with chicken marsala and garnish with minced parsley leaves.
*This post and recipe were sponsored by the Wisconsin Milk Marketing Board to celebrate my favorite food holiday – National Mac and Cheese Day. I was compensated for this post, but all opinions are my own, always.*