Snackin’ with Sarah Sellers: Rotisserie Mac & Cheese

Happy almost Friday!! I had a last minute trip to Austin yesterday and didn’t get back to Dallas until late last night. Soooo….I didn’t get to post yesterday’s recipe for Yahoo! blogger Lyndsey Parker and her Reality Rocks blog.

Last night on Idol the top 13 had a soulful night with songs from Stevie Wonder and Whitney Houston. Since we’re talking about two of the most soulful singers of this (and past) generation I thought I would try something a little different. Instead of offering up traditional soul food I wanted to put my own spin on what makes my soul say Thank You! And what says comfort better then mac and cheese.

These little tasty ramekins turn out damn good if I may say so myself. I got a little anxious leaving them in the oven for 30 minutes but it was well worth it. The panko turned out nice and crispy without drying out the creamy pasta. Yummm…now I wish I had some for lunch!

Try this recipe out…it’s worth the calories!! Check out last night’s feature on Reality Rocks HERE!

Since I didn’t post this yesterday today will be a double post day. I’ll have tonight’s recipe later on this afternoon so make sure you check back!

Yields 10-12 Ramekins


  • 16oz elbow macaroni
  • 1 tbsp extra virgin olive oil
  • 1/2 yellow onion, diced (around 3/4 cup)
  • 1/2 red bell pepper, diced
  • 1 garlic clove, minced
  • 8oz package sliced baby bella mushrooms
  • salt and pepper
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups 2% milk, heated
  • 1/4 tsp cayenne pepper
  • 1/4 tsp nutmeg
  • 8oz white sharp cheddar, shredded
  • 2 tbsp chopped parsley, divided
  • 2 rotisserie chicken breasts, shredded, skin removed
  • 1 cup panko bread crumbs
  • 2 tbsp butter, melted
  • 1/4 tsp kosher salt
  • 1/4 tsp crushed black pepper

Preheat oven to 350 degrees.

Cook the macaroni in a large pot of boiling water according to package directions. Drain and set aside.

In a large dutch oven heat the olive oil over medium high heat. Saute the onions and bell pepper until tender.

Add the garlic and saute until fragrant, around 30 seconds. Stir in the mushrooms and cook until tender and the access liquid has evaporated.

Season accordingly. Remove from the pan and set aside. Wipe clean.

In the same pot melt the butter over medium heat. Stir in the flour, whisking constantly.

Slowly add the warm milk, whisking constantly, until the sauce is nice and smooth.

Add the cayenne and nutmeg and simmer until the béchamel has slightly thickened.

Turn off the heat and stir in the cheese.

Add 1 tbsp of the parsley, chicken, and pasta.

Stir until well combined.

In a small bowl combine the panko, remaining tablespoon of parsley, butter, salt and pepper.

Pour the macaroni into the ramekins and top with the panko mixture.

Bake in the oven until nice and golden brown, around 25-30 minutes.

Bon Appetit!

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