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.
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.
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
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.
BARBECUE CHICKEN WITH MAC AND CHEESE
Steps:
- Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.
- Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.
- Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.
Nutrition Facts : Calories 499 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 132 milligrams, Sodium 701 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 42 grams
MEMPHIS-STYLE CHICKEN MAC 'N CHEESE
A classic creamy mac 'n cheese dish from Julie Wampler of Table For Two that's amped up with flavor from incorporating Memphis-style chicken throughout!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h5m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat grill to medium-high.
- Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside.
- Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down.
- Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs.
- Place foil-wrapped chicken thighs onto the grill.
- Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char.
- Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces.
- Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain.
- Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth.
- Add the pasta to the cheese sauce and stir to incorporate.
- Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.
Nutrition Facts : Calories 665.1 calories, Carbohydrate 36.6 g, Cholesterol 180.7 mg, Fat 36.9 g, Fiber 2.4 g, Protein 48 g, SaturatedFat 17 g, Sodium 1179.6 mg, Sugar 3.7 g
CHICKEN & CARAMELIZED ONION GRILLED CHEESE
My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It's oh-my goodness. -Kadija Bridgewater, Boca Raton, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 675 calories, Fat 36g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 1189mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 3g fiber), Protein 35g protein.
GRILLED MAC AND CHEESE
Mac and cheese on the grill is going to be one of the tastiest side dishes you've ever had. Its over-the-top, cheesy, creamy flavor is loved by adults and children as well.
Provided by ~Mark~
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
- Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
- Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
- Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 61.3 g, Cholesterol 120.5 mg, Fat 42.1 g, Fiber 3.1 g, Protein 38.1 g, SaturatedFat 22.8 g, Sodium 1035.1 mg, Sugar 10.1 g
BUTTER CHICKEN MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: butter, chicken, salt, pepper, onion, plain flour, milk, butter chicken sauce, mozzarella cheese, cheddar cheese, elbow pasta, mozzarella cheese, fresh coriander
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C).
- Melt the butter in a large skillet over medium high heat until melted.
- Add the chicken, salt, and pepper. Fry for about 5-8 minutes or until cooked through. Take out and set aside.
- Add the onion and fry for 2 minutes.
- Stir in the flour.
- Gradually whisk in the milk.
- Whisk in the butter chicken sauce.
- Whisk in the mozzarella and cheddar cheese.
- Once the cheese has melted into the mixture, stir in the chicken and elbow pasta.
- Sprinkle on some more cheese on top.
- Bake in the oven for 15 minutes, until the cheese is brown and bubbling on top.
- Garnish with coriander.
- Enjoy!
Nutrition Facts : Calories 1054 calories, Carbohydrate 51 grams, Fat 57 grams, Fiber 2 grams, Protein 82 grams, Sugar 9 grams
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