Description
This Caprese Mac and Cheese with Chicken recipe has a creamy pesto cheese sauce, freshly torn basil and sun-dried tomatoes atop elbow noodles. Keto friendly and low carb.
Ingredients
Scale
- 1 8 oz. package elbow noodles (regular or low carb or 2 cups cauliflower florets cut into small pieces)
- 1 1/2 cup shredded chicken
- 1 1/2 cup sharp cheddar cheese grated
- 3 tbsp cream cheese
- 1/2 cup heavy cream
- a few pieces of sliced mozzarella
- 1/4–1/2 cup basil pesto (more or less for preference)
- 1/4 cup fresh chopped tomatoes or 3 tbsp sun-dried tomatoes (I used a 1/4 cup mix of both)
- basil leaves for topping
Instructions
- Cook elbow noodles according to package directions. If using cauliflower, bring a pot of salted water to a boil. Once boiling, add cauliflower florets and cook 3-5 minutes (don’t overcook or they’ll get mushy).
- Drain the pasta or the cauliflower and put it back in the pot. Add in heavy cream and cheese, stirring well to combine. Add in shredded cheddar cheese and continue stirring until melted and well incorporated, about 5 minutes. Mix in pesto and then stir in the tomatoes. Add chicken and combine well.
- (Optional but highly advised) Put the “Mac” n cheese in a cast iron skillet or oven safe dish, top with the sliced mozzarella and basil leaves. Broil until the mozzarella turns golden brown.