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Re: Homemade Mac & Cheese, Grilled Chicken and Spinach...
[Re: Irishguy]
#1946491
12/08/16 11:37 AM
12/08/16 11:37 AM
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Joined: Aug 2014
Posts: 13,921
Mobile, AL
SouthBamaSlayer
Gary's Fluffer
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Gary's Fluffer
Joined: Aug 2014
Posts: 13,921
Mobile, AL
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Mmmmm gotta love mac n cheese. One of my favorite cuts is boneless chicken thighs. I lightly coat them in mustard and add a little maple syrup and cavender's. It may be my favorite way to do chicken.
Last edited by SouthBamaSlayer; 12/08/16 11:37 AM.
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Re: Homemade Mac & Cheese, Grilled Chicken and Spinach...
[Re: SouthBamaSlayer]
#1947110
12/09/16 01:52 AM
12/09/16 01:52 AM
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Joined: Dec 2013
Posts: 22,735
Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,735
Lickskillet, AL
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Mmmmm gotta love mac n cheese. One of my favorite cuts is boneless chicken thighs. I lightly coat them in mustard and add a little maple syrup and cavender's. It may be my favorite way to do chicken. Boneless chicken thighs are like the Ribeye of the chicken. Don't tell anyone, or those things will skyrocket at the store.
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Re: Homemade Mac & Cheese, Grilled Chicken and Spinach...
[Re: Irishguy]
#1947315
12/09/16 04:45 AM
12/09/16 04:45 AM
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Joined: Aug 2013
Posts: 4,901
Owens Cross Roads
mcninja
12 point
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12 point
Joined: Aug 2013
Posts: 4,901
Owens Cross Roads
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Boneless chicken thighs are like the Ribeye of the chicken. Don't tell anyone, or those things will skyrocket at the store. Amen
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Re: Homemade Mac & Cheese, Grilled Chicken and Spinach...
[Re: Irishguy]
#1947543
12/09/16 07:41 AM
12/09/16 07:41 AM
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Joined: Dec 2013
Posts: 22,735
Lickskillet, AL
Irishguy
OP
a.k.a. Dingle Johnson
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OP
a.k.a. Dingle Johnson
Joined: Dec 2013
Posts: 22,735
Lickskillet, AL
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I've been asked if I would share how I made the mac & cheese:
4 cups Dried Macaroni
1 whole Egg, Beaten
1/4 cup (1/2 Stick Or 4 Tablespoons) Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard
1 pound Cheese, Grated
1 cup Panko Bread Crumbs
1 tablespoon butter
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper
1 teaspoon Paprika
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
This is the tricky part... Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! This should taste pretty salty by its self. Keep in mind you are going to add a buttload of noodles into it...
Pour in drained, cooked macaroni into a buttered baking dish, stir in the sauce, top with extra cheese, and bake for about 30 minutes at 350 degrees.
While that's going on toss the bread crumbs in the melted tablespoon of butter. Pull the mac and cheese out of the overn and sprinkle all that on top and bake for about 10 more minutes.
Chow down.
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