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 :)
Adapted from The Food Network Magazine
Printable Recipe
Ingredients:
1/2 lb chicken tenders, cooked and roughly chopped
8 oz elbow macaroni
2 Tablespoons unsalted butter, room temperature
2 eggs
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
Directions:
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!
Two Years Ago: Chipotle Guacamole Rice
Three Years Ago: Oatmeal Chocolate Chip Cookie
I love mac and cheese but we rarely make it - not sure if it's the effort involved or the the calories. Your dish makes me want to head for the kitchen and whip up a batch.
ReplyDeleteSuch a great idea for mac and cheese! I don't know why I never think to use goat cheese in mine!!
ReplyDeleteSues
Oh, my ... that looks so utterly amazing! Rich and creamy and decadent! Jeremy is funny, too, when he comments - I have to "PG" him, as well ... :)
ReplyDeleteJenn, this looks fantastic! And on a Friday, my 'comfort food day.' The grandkids are coming tonight, and I bet they'd go for this too.♥
ReplyDeleteI have never made mac & cheese - can you believe it? This one looks creamy and utterly mouth watering delicious!
ReplyDeleteOh Jenn! I think I've just put on 5 pounds looking at the photo and deciding how much I could eat!!
ReplyDeleteMary x
Great looking and sounding mac and cheese.
ReplyDeleteWe have a blizzard warning for today, so I stocked up on weekend food yesterday. My point? If it wasn't snowing and I didn't have a fridge full of food, I'd be racing to the store to buy what I needed to make this. Sounds incredible Jenn.
ReplyDeleteLove the crumble topping. Looks absolutely mouthwatering!
ReplyDeleteThis does sound REALLY good but I misread the title as "sour goat" and then couldn't get it out of my head, lol.
ReplyDeleteMac and cheese is truly the ultimate comfort food for me. This grown-up version looks awesome. Love it.
ReplyDeleteVelva
The ultimate comfort food with a sophisticated twist' I love it! This looks delicious. I hope you are having a wonderful weekend. Blessings...Mary
ReplyDelete