Today I have a very special recipe to share with you! I was invited to participate in the Colombo Wines 12 Days of Marsala Recipe Challenge. I was tasked with developing a recipe utilizing either their sweet or dry marsala wine. Colombo provided me with the wine and ingredients and I got creative from there!
The idea that kept coming back to me over and over was converting traditional chicken marsala into a creamy, baked macaroni and cheese dish. I know chicken marsala is a favorite dish of many and who doesn’t love mac and cheese? I love finding ways to put unique spins on classic comfort dishes so I had high hopes for my hybrid dish.
It was, in fact, an excellent concept! It took several tests to get it just right but the final result was a creamy, cheesy macaroni and cheese with bites of marsala chicken and mushrooms studded throughout. I was concerned that the marsala flavor would get lost in the cheese and pasta but it didn’t at all. It added another layer of depth and flavor to the mac and cheese and really complemented the gruyere and fontina cheeses that I used in the recipe.
I also tried to streamline the preparation of the dish as much as possible so I started by making the chicken marsala in a large saucepan and then whisked milk, flour and cheese into the sauce to convert it to macaroni and cheese. My final touch was to top it all off with panko breadcrumbs to add a little texture contrast.
Please head over to the Colombo 12 Days of Marsala Challenge website to view my recipe and to vote my mac and cheese as your favorite recipe of the challenge. Colombo is giving away a Colombo gift pack AND a $50 gift card every day to one lucky voter. I would LOVE for you to support my recipe! I spent hours in the kitchen dreaming this delicious dish up and I hope you will try it and vote!
Contest is over but here is the recipe!
(Recipe developed by Jen DeCurtins, Peanut Butter Runner)
1 cup Colombo dry marsala wine