I saw a Rachael Ray show where she made a Rueben Macaroni and Cheese meal. I made it and we all thought it tasted great but it got me to thinking. What else could I put into the base macaroni and cheese?
I came up with the following:
-about a pound of boneless/skinless chicken thighs
-Mexican shredded cheese (had taco seasoning added)
-3 tbsp of butter
-3 tbsp of flour
-3 cups of milk (her recipe only had 2 but I like my mac & cheese to be creamier)
-pound of whatever pasta strikes your fancy
-jar of your favorite salsa
-jalapeno slices
-pepper/garlic seasoning (together or separate)
-dry cilantro
-salt for the boiling water and if you wanted to season the cheese more
I seasoned the chicken thighs with a pepper/garlic blend and some dry cilantro before putting them on the Foreman Grill. I started the chicken first and put a big pot of water on to boil.
Once the chicken was done and the water was nearly boiling I made a rue by first melting 3tbsp of butter in a pot and then whisking in 3tbsp of flour. I let that cook until it had a slightly nutty smell and then whisked in the three cups of milk. I stirred occasionally until it started to thicken and then added some of the same pepper/garlic blend and cilantro. Once it had thickened enough I added around 3 cups of the cheeses and but saved some to sprinkle on the top before broiling.
Once the pasta was cooked I drained it and put it back into the same pot. I added the diced chicken thighs, about half a jar of salsa, and all the cheese mixture. I stirred it all together and then poured it into a casserole dish. I sprinkled some cheese on top, garnished with jalapeno rings and then put under the broiler until the cheese melted and browned.
I put it on the table and everyone devoured it. There are some leftovers and I'm hoping to have them for lunch on Friday. Four of us ate and there was enough to feed a couple more people so this is a great recipe for feeding six.
Posted by bbarton at October 30, 2008 11:23 AM