Well, Thanksgiving at my house with my parents and Chris was a success! I loved having my parents here to enjoy the holiday with....and it's nice to know that in 4 weeks I will see them again!! YAY! I had a great time with them...it was just nice to sit and chat and not have to worry about being somewhere or doing something. Thanksgiving dinner turned out to be fantastic! I smoked the turkey this year and despite all the hesitation and fear I had, it turned out PERFECTLY!! I mean it was "everyone sitting at the table mmmmm-ing and yum-ing" good! I was so happy and actually quite proud of the outcome. Though I'm not sharing it with you today, I will share it with you... I mean it's just to pretty not to!!
Now that Thanksgiving is actually behind us, I'm ready to start creating different things in the kitchen again...so I'm going to hit the ground running and start the week off right with a recipe as far away from thanksgiving as I can get. Well, actually, that's not true, some people do have mac and cheese with their thanksgiving dinner....but I'm thinking few people have something like this! This was a creamy and flavorful mac and cheese and it will definitely find it's way to our table again soon!
Mac & Texas Cheese with Chicken and Roasted Chiles
Adapted from Southern Living
2 poblano peppers
1 box (14.5oz) Barilla Plus elbow macaroni (or other elbow macaroni)
3 Tablespoons butter, unsalted
3 Tablespoons all purpose flour
1 cup whipping cream (or heavy cream)
1 cup milk
2 1/2 cups shredded monterey jack cheese
4 oz crumbled goat cheese
salt and pepper
2 small chicken breasts, cooked and cut into small bite size pieces
Roast pepper on the grill or under the broiler in the oven until blistered and blackened. Place in Ziploc bag and seal. Let rest for 5-10 minutes, or until cool enough to handle. Peel blackened skin off, remove stem and seeds, and dice; set a side.
Prepare the pasta according to package instructions. Drain and set aside.
Melt butter in large saucepan over medium heat. Whisk in flour until smooth. Cook 1 minutes, whisking constantly. Slowly whisk in the cream and milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly; about 5 minutes. Slowly stir in both cheese and stir until smooth (this may take a little time, so be patient). Do not allow the mixture to boil. Add the chicken and roasted peppers. Add the pasta and stir to combine. Season with salt and pepper. Enjoy!
P.S. You can bake this mac & cheese too if you want. Just add the mixture to a baking dish, cover with bread crumbs and additional shredded cheese and bake at 375 degrees until top is golden brown, about 15-20 minutes.