Mac ‘N’ Cheese Like None Other

Before starting the sauce, bring water to a boil and add the pasta, allowing between 12 to 15 minutes for it to cook.

While the pasta is cooking, start the sauce. In a large skillet, cook the cubed chicken breast. When cooked, make a well, or open area, exposing the bottom of the pan. Add minced garlic and allow to caramelize for about a minute, or enough time to cook but not burn it. Once the garlic is caramelized, add 1 1/2 tablespoon of heavy whipping cream. Once this has heated slightly, add the romano cheese and stir together with the chicken, garlic and cream. Allow this to melt, and make another well in the center. Add another 1 1/2 tablespoon of cream, and then the feta. Allow to melt, and repeat the process with the parmesan. Once that is incorporated, add the cheddar jack cheese.

There’s enough sauce by this time that no more cream should be needed. Add the milk, using more or less to get the desired consistency. (The original restaurant version of this dish was almost like Alfredo sauce.) Once this is cooked, add basil and tomatoes to the sauce and stir in with the pasta.

Enjoy!