ROBIN KOURY'S GRILLED MAC-N-CHEESE
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat grill to 350 degrees F.
- Quarter red and green pepper, then place them on the grill, cooking until tender. Once grill marks are formed, remove peppers from grill and set aside. Boil elbow macaroni in salted boiling water until al dente - drain and set aside. In a large saucepan over medium heat, melt butter and then whisk in flour to thicken, about 1 minute. Add 1 cup milk and whisk in. Begin adding cheeses 1 at a time, thoroughly whisking each cheese. If sauce becomes too thick, add remaining cup of milk. Once all cheeses are blended add salt, black pepper, cayenne pepper, grilled peppers, jalapeno pepper and stir to combine. Add elbows to mixture and stir again. Once combined well, add to a cast iron 9 by 13-inch rectangle casserole dish, and sprinkle top with bread crumbs and an additional 1/2 teaspoon cayenne pepper. Place on grill for 12 minutes. Let stand a few minutes before serving.
THE BISTRO'S MAC 'N' CHEESE WITH GRILLED CHICKEN RECIPE - (4.4/5)
Provided by dublinburro
Number Of Ingredients 20
Steps:
- Preheat grill to medium heat. MACARONI BASE: In a large pot of salted, boiling water, cook the pasta al dente according to the package instructions, about 10 minutes. Drain and set aside. Heat a medium, heavy-bottom pot over medium-high heat until hot. Sauté the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes. Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta. Remove from heat and reserve the base, still in the pan, in a warm place. CHICKEN: Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper. Sprinkle over the chopped parsley and rosemary. Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees. Remove from heat, cover and keep warm until needed. MAC 'N' CHEESE ASSEMBLY: In a medium sauté pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes. Strain the pancetta, leaving any fat in the pan. Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs. Sauté the bread crumbs until darkened and toasted, about 1 minute. Remove from heat and drain the bread crumbs on a paper towel. Heat the macaroni base over medium heat until hot, stirring frequently. While the base is heating, slice the chicken into strips. Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat. Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs. Serve immediately.
THE BISTRO'S MAC 'N' CHEESE WITH GRILLED CHICKEN RECIPE
Dear SOS: We recently had the most delicious mac 'n' cheese at the Bistro in the Four Points by Sheraton Hotel in Bakersfield. Can you get this recipe for me?Suzanne WolfeSan Luis ObispoDear Suzanne: The Bistro was happy to share its recipe for this very rich take on the classic comfort food.
Provided by Noelle Carter
Categories MAINS, FAST, EASY, PASTA/NOODLES, POULTRY
Time 50m
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes. Drain and set aside.
- Heat a medium, heavy-bottom pot over medium-high heat until hot. Saute the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.
- Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.
- Remove from heat and reserve the base, still in the pan, in a warm place.
- Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper. Sprinkle over the chopped parsley and rosemary. Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees. Remove from heat, cover and keep warm until needed.
- In a medium saute pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes
- Strain the pancetta, leaving any fat in the pan.
- Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs.
- Saute the bread crumbs until darkened and toasted, about 1 minute. Remove from heat and drain the bread crumbs on a paper towel.
- Heat the macaroni base over medium heat until hot, stirring frequently. While the base is heating, slice the chicken into strips.
- Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat.
- Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs. Serve immediately.
BISTRO MAC & CHEESE
I like to serve this mac & cheese with a salad and crusty bread. It's a satisfying meal that feels upscale, but will fit just about any budget. And because the Gorgonzola is so mild in this dish, even the kiddos will go for it. -Charlotte Giltner, Mesa, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.
Nutrition Facts : Calories 468 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 649mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 20g protein.
MAC 'N CHEESE WITH GRILLED CHICKEN
A very rich take on the classic comfort food. Adapted from the Bistro at Four Points by Sheraton, Bakersfield, CA.
Provided by threeovens
Categories Chicken
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the macaroni and cheese base by bringing a large pot of salted water to boil; add the pasta and cook until al dente, according to package directions, about 10 minutes.
- Meanwhile, heat a medium saucepan, over medium high heat, and saute shallots, in the olive oil, until they just begin to color; stir in heavy cream, reduce heat to a simmer, and cook until reduced by half, about 8 to 10 minutes.
- Whisk in cheese until melted; stir in drained pasta.
- Remove from heat and keep warm.
- Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
- Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
- In a medium sized skillet, over medium high heat, cook pancetta until crisp, about 5 to 7 minutes; remove pancetta with a slotted spoon and set aside (leave fat in pan).
- Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
- Heat the macaroni base, over medium heat, until hot, stirring frequently.
- Meanwhile, slice the chicken into strips; stir the chicken into the macaroni base, then stir in the pancetta, chopped parsley and white truffle oil; toss to coat.
- Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.
Nutrition Facts : Calories 653.1, Fat 45.9, SaturatedFat 23.6, Cholesterol 174, Sodium 124.1, Carbohydrate 38, Fiber 1.5, Sugar 1.4, Protein 22.6
VEGAS STYLE MAC 'N' CHEESE WITH GRILLED LOBSTER
Provided by Adam Gertler
Categories main-dish
Time 1h40m
Yield 8 entree servings or about 15 side servings
Number Of Ingredients 28
Steps:
- In a heavy 6-quart saucepan over low heat, melt butter and add onions and garlic. Slowly sweat over low heat until translucent, about 5 minutes. Add flour, stirring to combine, and incorporate all dry ingredients, along with hot sauce. Stir until uniform. Slowly whisk in heavy cream. Raise heat to medium, add cheeses and stir constantly just until cheese is melted. Cook's Note: do not bring this mixture to a boil; the temperature shouldn't exceed 140 degrees F.
- Bring 2 gallons of salted water (you should be able to taste the salt, about 1/2 cup) to a boil in a 12-quart pot. Add macaroni; boil about 6 minutes, or until al dente. Strain, and immediately cool by rinsing with ice-cold water.
- Ten minutes before you want the mac on the table, in a very large nonstick pan, warm cheese sauce over medium-high heat, stirring constantly with a heat-resistant rubber spatula. Once cheese sauce comes to a simmer, add cold pasta and lobster meat. Return to a simmer, stirring constantly. Turn out warm noodles and sauce into large casserole dish, about 6-quart size. Cook's Note: For individual servings, separate noodles into 8 individual casserole dishes.
- Top generously with additional shredded Cheddar and bread crumb mixture. Smooth bread crumbs into an even layer over the pasta and pat down with fingers to form a loose crust. Place under broiler until crumbs are an even golden brown. Garnish with chopped parsley, and serve immediately.
- In a food processor, combine parsley, garlic, oil and salt. Split lobsters in half from the head down. Remove claws and cook for 5 minutes in boiling water. Remove parcooked claw and knuckle meat and marinate along with split tails in parsley mixture for 20 to 30 minutes. On a well oiled high heat grill, grill lobster tail meat down, along with claw and knuckle meat until charred slightly. Chop lobster meat into 1/2-inch cubes.
- In a medium bowl, mix all ingredients until combined. Set aside.
BUFFALO CHICKEN MAC AND CHEESE
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
BISTRO CHICKEN
Make and share this Bistro Chicken recipe from Food.com.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and coat an oblong baking dish with Pam.
- Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
- Mix the soup and wine together and then pour over chicken evenly.
- Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
- Bake about 45-50 minutes till topping is golden and chicken is no longer pink!
Nutrition Facts : Calories 416.9, Fat 27.4, SaturatedFat 16, Cholesterol 136, Sodium 606.4, Carbohydrate 3.4, Sugar 1.1, Protein 34.6
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