Brazilian Mac and Cheese with Chicken (Macarronada com Requeijão)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 people
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Calories
783 kcal
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Course
Main Course
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Cuisine
Brazilian
Brazilian Mac and Cheese with Chicken (Macarronada com Requeijão)
Description
This recipe begins by cooking penne pasta until al dente, reserving some pasta water before draining. Garlic is sautéed in olive oil, then combined with white wine, tomato sauce, salt, pepper, and fresh basil to form a flavorful base. The sauce simmers briefly, then heavy cream and requeijão cheese—or American cream cheese as a substitute—are added along with shredded mozzarella, melting into a creamy, cheesy sauce. Shredded cooked chicken is folded into the mixture.
Pasta is coated with the sauce and transferred to a baking dish, topped with additional mozzarella and Parmesan, and baked until golden and bubbly. The result is a comforting, cheesy pasta casserole with tender chicken and a tomato-infused creamy sauce.
This dish can be stored in an airtight container in the refrigerator for 3-4 days or frozen up to one month. Reheating may cause the sauce to thicken and become slightly lumpy; adding warm heavy cream during reheating helps restore smoothness. Variations include gluten-free, whole grain pasta, or American cream cheese substitutes.
Ingredients
- 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 minced, cloves
- ¼ cup white wine
- 1 ½ cups tomato sauce I used a marinara sauce
- salt I used about 2 teaspoon salt and ½ teaspoon pepper, to taste
- black pepper I used about 2 teaspoon salt and ½ teaspoon pepper, to taste
- ¼ cup basil thinly shredded, fresh
- 1 cup heavy cream
- 8 oz requeijão or 240 g, SUBSTITUTE: American cream cheese at room temperature and cut into chunks, store-bought or homemade Brazilian cream cheese
- 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
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 in an airtight container in the refrigerator for up to 3 to 4 days.
- Freeze for up to one month; thaw in the refrigerator before reheating.
- Add warm heavy cream when reheating to loosen thickened or lumpy sauce and restore smooth texture.
- Use store-bought requeijão found refrigerated in Latin or Middle-Eastern supermarkets, or substitute with American cream cheese at room temperature.
- For gluten-free versions, use gluten-free pasta; for a whole grain option, use whole grain pasta.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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