Mac and Cheese Casserole

It’s winter here in Maine, so I like to sit by the fireplace sometimes with a filling comfort food. And what’s better than Mac and Cheese ? Only today I’m not going for the standard dish. I’m turning this one into a casserole.

I started off by cooking a couple ounces of ground chicken. I put in turmeric, black pepper and a splash of single malt scotch. I simmered this until I was able to reduce all the liquids out.

I prefer to use a whole grain penne instead of a starchier pasta. I cooked the pasta according to the instructions on the label.

The remaining ingredients are shown here. Capers are pretty good with a pasta dish.

The real creaminess of this dish is a combination of the Alfredo sauce and chèvre cheese.

The base layers of chèvre, Alfredo, chicken meat, are mixed together in a small baking pan.

Next I put some bread crumbs and crushed walnuts on next. On top of this I sprinkle some crushed red pepper flakes. I top coat the whole pan with shredded cheddar cheese, a afew capers scattered over the pan, and bake at 350*F until the cheese is thoroughly melted.

Those are NOT peas, but capers on the casserole. I’m not a fan of peas, but you could add them if you want. Capers add a touch of citrusy / salty flavor to the dish.

This is an excellent dish. But I think the next time I cook this, I’m going to take some sliced jalapenos and bread them with corn meal. If I deep fry them I’ll add them to the casserole before I bake it.