A comforting and delicious bowl of creamy mac and cheese enhanced with butter chicken bone broth for a rich flavor. The dish is topped with a crispy Parmesan crust, making it a delightful twist on a classic favorite.
1 : Bring a large pot of water to a boil and add salt.
2 : Add the pasta and cook until al dente. Drain and set aside.
3 : In a large pan, melt the butter over medium heat.
4 : Add the flour and stir until it forms a roux. Do not let it brown.
5 : Gradually add the milk, stirring constantly and cook until the mixture thickens.
6 : Stir in the bone broth and cook until the sauce is smooth and thickened.
7 : Season with paprika, garlic powder, salt, and pepper. Mix well.
8 : Add the cheeses and stir until melted and the sauce is smooth.
9 : Add the cooked pasta, stirring until fully coated in the sauce.
10 : For the topping, combine the Parmesan, panko breadcrumbs, and melted butter. Mix well.
11 : Sprinkle the Parmesan topping over the pasta and bake at 375°F for 20 minutes, or until the top is golden brown and bubbly.
12 : Garnish with parsley and enjoy!
