I think I may actually say this about every mac and cheese recipe I post... and knowing that mac and cheese is my all time favorite meal, I'm sure it does not shock anyone that I will say it once again... This Mac & Cheese was utterly AMAZING!!! I don't know what else to say about it.. it's almost too good for words.
Put it this way.............
This weekend, we had a wonderful visit from a long time friend of Chris', Sam. I had only met Sam for about 5 minutes the last time he was in town, so it was nice to finally get to spend some time with this guy who I had heard so many ... well, let's just say, interesting.....stories about. I made dinner for him and Chris on Saturday night (not this meal, but I will post about the one I did make in a week or so) and he made a comment about my food that I will now make a little more PG rated - this meal was so good, you never want to let it go :)
Sourdough-Goat Cheese Topped Mac and Cheese
Adapted from The Food Network Magazine
1/2 lb chicken tenders, cooked and roughly chopped
8 oz elbow macaroni
2 Tablespoons unsalted butter, room temperature
1 cup evaporated milk
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 1/2 cups extra sharp cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
For the topping -
1 cup sourdough breadcrumbs, toasted
1/4 stock unsalted butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 Tablespoons freshly chopped parsley
3 oz crumbled goat cheese
Cook pasta according to package directions; drain. Return pasta to pot and stir in the butter.
In a bowl or measuring cup, add the egg, evap milk, mustard and cayenne. Whisk until well combined. Place the pot with the pasta back on low heat. Slowly stir in the evap milk mixture; altering with hand fulls of shredded cheese until all cheese is melted. Stir in chicken and pour mixture into shallow dish.
In a small bowl, mix together the toasted breadcrumbs, butter, salt, pepper and parsley and goat cheese. Sprinkle evenly on top of macaroni and serve immediately. You can also put into a 350 degree F oven for 5-10 minutes or even under the broiler for 5 minutes - but it's not necessary... this is ready to go as is. Enjoy!
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