If you have cooked mac and cheese before you will know the measurements….
pasta (elbows)
diced bacon
diced onion
diced celery
diced garlic
diced green pepper
diced cooked chicken
olive oil
butter
flour
milk
stock
american cheese
Asiago cheese
egg
crushed crackers
cook macaroni in salted water, drain and return to a large pan.
Saute the diced bacon to render some fat add the rest of the diced vegetables and cook till tender adding olive oil as needed. Add the diced cooked chicken, heat through and season to taste. Add it to the large pan of macaroni. In the same pan that was used for saute, melt butter, add flour to make a roux. Whisk in the stock and milk and heat till it starts to thicken. While still heating add the cheese(s). Temper and add the egg to the sauce. When completed mix the sauce and pasta together.
Turn into a rectangular baking dish and top with crushed crackers. Extra mixture can be frozen for later use.
Bake in a moderate oven till bubbly and switch to broil and brown cracker topping. Let cool slightly and serve.
Cut through the mac and cheese flavor with a demitass cup of strong turkish coffee.
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