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Pioneer Woman Chicken Florentine Mac and Cheese

Pioneer Woman Chicken Florentine Mac and Cheese - recipe card
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A rich, creamy, and indulgent mac and cheese with tender chicken, wilted spinach, and a golden cheese crust. This one-pan comfort dish combines the classic Pioneer Woman’s love for bold flavors with a Florentine twist, featuring garlic, shallots, and a blend of gruyere and Gouda.

Ingredients

Scale
  • 10 oz (about 3 cups) elbow macaroni
  • 2 tbsp unsalted butter, plus more for greasing
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter, for the roux
  • 1 shallot, finely diced (about 2 tbsp)
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream
  • 4 oz shredded gruyere cheese (about 1 cup)
  • 4 oz shredded gouda cheese (about 1 cup)
  • 2 cups baby spinach, roughly chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup panko breadcrumbs
  • 1/2 tsp smoked paprika
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package instructions until 1 minute shy of al dente (about 7-8 minutes). Drain well and set aside.
  3. Season the chicken cubes with the kosher salt and black pepper. In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the chicken in a single layer and sear without moving for 3-4 minutes until golden brown on one side. Flip and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Transfer to a plate and set aside.
  4. In the same skillet, reduce the heat to medium and melt the 2 tablespoons of butter. Add the shallot and cook, stirring frequently, until softened and translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  5. Sprinkle the flour over the shallot mixture and cook, stirring continuously with a wooden spoon, for 1-2 minutes to make a blond roux. This cooks out the raw flour flavor.
  6. Slowly pour in the warm milk while whisking constantly to avoid lumps. Add the heavy cream and bring the mixture to a simmer over medium heat. Cook, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Do not boil rapidly or the sauce may curdle.
  7. Remove the sauce from the heat. Add the shredded gruyere and gouda cheese, a handful at a time, stirring until fully melted and smooth. The sauce should be glossy and thick.
  8. Stir in the chopped spinach and cooked chicken. The residual heat will wilt the spinach slightly. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Add the drained macaroni to the cheese sauce and toss to coat every piece evenly. Transfer the mixture to the prepared baking dish and spread it out in an even layer.
  10. In a small bowl, combine the grated parmesan, panko breadcrumbs, and smoked paprika. Sprinkle this mixture evenly over the top of the mac and cheese.
  11. Place the dish in the preheated oven and bake, uncovered, for 20-25 minutes until the sauce is bubbling at the edges and the top is golden brown and crispy. For a deeper golden crust, switch to broil for the last 1-2 minutes, watching closely to avoid burning.
  12. Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and holding its shape.
  13. Garnish with fresh parsley if using, and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Assemble the unbaked mac and cheese, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking. Reheating: For best results, reheat individual portions in a microwave at medium power in 30-second intervals, or in a 350°F (175°C) oven for 10-15 minutes, covered with foil to prevent drying. American cheese can be substituted for the gouda if you prefer a milder flavor.

Nutrition

Keywords: chicken florentine mac and cheese, pioneeer woman mac and cheese, baked mac and cheese with chicken, spinach mac and cheese, creamy pasta bake, one-pan pasta, comfort food, weeknight dinner, chicken pasta recipe, gruyere gouda mac

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-florentine-mac-and-cheese-recipe/