I’ve gotten my cooking mojo back, and so I’m taking advantage of it. Fall is the perfect time for cooking comfort foods, and both pasta and the classic flavors of chicken cordon bleu are favorites of mine. I’ve never seen them combined, so when I stumbled upon this recipe, I knew I had to try it. Plus, how could I resist buying gorgonzola cheese for the first time?
- ⅓ cup butter
- ⅓ cup all purpose flour
- 2½ cups milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups (8 ounces) shredded Italian blend cheese or a mixture of Mozzarella and cheddar
- 6 ounces crumbled Gorgonzola cheese
- ½ pound macaroni
- 1 pound chicken, cooked and cut into bite-sized pieces
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 9 ounces deli sliced ham, cut into bite-sized pieces
- 2 cups fresh spinach, torn
- ¼ cup seasoned bread crumbs
- ¼ cup grated Parmesan cheese
- 2 teaspoons extra virgin olive oil
- Preheat oven to 350 degrees.
- Bring a pot of water to boil. Add salt to taste and cook the pasta according to package directions (I recommend that you under-cook the pasta by a minute or two). Drain.
- Meanwhile, melt the butter in a large saucepan on medium heat. Add the flour and stir until combined and bubbly, at least one minute.
- Slowly add in the milk and stir constantly until mixture is bubbly and thick. Add salt and pepper and both the Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.
- Heat 2 tablespoons of olive oil in a sauté pan and add the garlic and spinach. Stir for one minute until fragrant. Add the chicken, and salt and pepper to taste. Sauté for a few minutes.
- Add drained pasta, chicken mixture, and sliced ham to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish.
- Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.
This recipe was modified from one found at LDS Living.
© 2012, Lolli. All rights reserved.