Brazilian Mac and Cheese with Chicken (Macarronada com Requeijão)

Name: Brazilian Mac and Cheese with Chicken (Macarronada com Requeijão)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 people
Ingredients: 16 oz penne pasta; 1 tablespoon olive oil; 4 garlic cloves; ¼ cup white wine; 1 ½ cups tomato sauce; salt and pepper to taste; ¼ cup fresh basil; 1 cup heavy cream; 8 oz store-bought REQUEIJÃO in a jar or HOMEMADE Brazilian cream cheese; 8 oz mozzarella cheese; 8 oz rotisserie chicken; 2 tablespoon Parmesan Cheese

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 people
Calories
783 kcal
Course
Main Course
Cuisine
Brazilian

Brazilian Mac and Cheese with Chicken (Macarronada com Requeijão)

Soren Pugh

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This Brazilian mac and cheese with chicken, also known as macarronada, is a baked pasta with a white cheese creamy sauce and chicken. It takes about 25 minutes to bake and is super creamy and delicious. Simply one of my family’s favorite easy dinners on a budget!

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Ingredients

Servings

16 oz penne pasta about 450 g For a gluten-free version, use gluten-free pasta. For wholesome pasta, use whole grain pasta.
1 tablespoon olive oil
4 garlic cloves minced
¼ cup white wine
1 ½ cups tomato sauce I used a marinara sauce
salt and pepper to taste I used about 2 teaspoon salt and ½ teaspoon pepper
¼ cup fresh basil thinly shredded
1 cup heavy cream
8 oz store-bought REQUEIJÃO in a jar or HOMEMADE Brazilian cream cheese or 240 g, SUBSTITUTE: American cream cheese at room temperature and cut into chunks
8 oz mozzarella cheese shredded (or 227 g) plus ⅓ cup
8 oz rotisserie chicken shredded or cooked chicken, cubed (227 g)
2 tablespoon Parmesan Cheese grated

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Instructions

Preheat the oven to 350º F (180º C).
Cook the pasta al dente according to the directions on the package. It takes about 10 minutes! Reserve ½ cup of the pasta water and then drain the pasta. Set aside!
Heat the same pan that you cooked the pasta over medium heat and then sauté the garlic in olive oil, about 1 minute. Mix in the wine, the tomato sauce, the salt, pepper, basil, and the reserved pasta water. Bring to a boil, reduce heat to low, cover, and let simmer for about 5 minutes. Stir in the heavy cream, Brazilian cream cheese spread or American cream cheese, and 8 oz of mozzarella cheese until these 2 cheese melt. Then, mix in the chicken. NOTE: If using the American cream cheese, make sure it is at room temperature and also use a whisk to mix the cream cheese with the other ingredients until the mixture is smooth (not lumpy).
Place the cooked and drained pasta into the pan and toss to coat with the sauce. Transfer to either a large cast-iron skillet or to a medium-sized deep baking dish (about 9-½ by 7-⅕ inches in diameter and 3 inches deep).
Sprinkle the ⅓ cup of mozzarella and also the Parmesan cheese on top. Grease one side of a sheet of aluminum foil with non-stick cooking spray (to prevent the cheeses from sticking to the foil) and then cover the top of the baking dish with the foil, greased side down.
Bake in the middle rack for 20 minutes. Remove the foil and let cook uncovered for 5 minutes more. Serve immediately with a fresh salad, air fryer asparagus, or air fryer Brussels sprouts.

Notes

Store-bough requeijão is available refrigerated in Latin or Middle-Eastern supermarkets under different brands.
Store mac and cheese with chicken in an airtight container in the fridge for up to 3-4 days.
You can freeze it for up to one month. But be aware the sauce will thicken and may become lumpy after reheating. Make sure to thaw the pasta in the fridge and then reheat.
To reheat, add some warm heavy cream after reheating the pasta (as much as needed to loosen the sauce). Mix it well in order to it smooth. If you want, add more mozzarella.

Nutrition Information

Show Details

Calories 783kcal (39%) Carbohydrates 64g (21%) Protein 33g (66%) Fat 43g (66%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 163mg (54%) Sodium 858mg (36%) Potassium 502mg (14%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 1677IU (34%) Vitamin C 5mg (6%) Calcium 304mg (30%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 783 kcal

% Daily Value*

Calories	783kcal	39%
Carbohydrates	64g	21%
Protein	33g	66%
Fat	43g	66%
Saturated Fat	23g	115%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Cholesterol	163mg	54%
Sodium	858mg	36%
Potassium	502mg	11%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	1677IU	34%
Vitamin C	5mg	6%
Calcium	304mg	30%
Iron	2mg	11%