The Bistros Mac N Cheese With Grilled Chicken Recipe 445

MAC 'N CHEESE WITH GRILLED CHICKEN

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.

THE BISTRO'S MAC 'N' CHEESE WITH GRILLED CHICKEN RECIPE

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)

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.

GRILLED CHICKEN CAESAR MAC

Steps:

• Heat grill pan over high heat.
• Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
• Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
• While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
• Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
• Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.

MAC AND CHEESE WITH CHICKEN, TOMATO AND BASIL

Steps:

• 1. Preheat oven to 400 degrees F. Butter a large baking dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain and rinse under cold running water.
• 2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Stir in the flour and cook, stirring, until blended and pale yellow. Whisk in the milk, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil, stirring until thickened and smooth. Reduce the heat to medium and stir in the Asiago and 1 cup Parmesan.
• 3. Combine the macaroni, sauce, tomatoes, and basil in a large bowl. Add the chicken and stir until combined. Season with salt and pepper. Pour into the baking dish.
• 4. Mix the panko with the remaining 1/2 cup Parmesan, parsley, salt, pepper, and olive oil. Sprinkle over the macaroni and bake until heated through and golden, 25 to 30 minutes. Let sit for 5 minutes before serving.

BISTRO MAC & CHEESE

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.

CHICKEN MAC & CHEESE

Steps:

• Cook macaroni according to package directions, adding broccoli during the last 5 minutes of cooking. Drain., Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink. Remove from pan., In same pan, melt butter. Stir in flour, paprika and cayenne until smooth; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheese and mustard until cheese is melted., Add macaroni mixture and chicken to sauce. Heat through, stirring to combine.

MACARONI AND CHEESY CHICKEN BAKED CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

BARBECUE CHICKEN MACARONI AND CHEESE

Steps:

• Boil water and cook pasta according to directions; set aside.
• Heat a small skillet; place the pat of butter in it; melt it; add the onions and cook until translucent.
• Add chicken and cook until chicken is hot.
• Chop or shred the blocked cheese. Set aside.
• Combine the chicken; add macaroni; toss the barbecue sauce in making sure that it covers all of it.
• In a large pot add the milk and all the cheeses and melt it, folding the pasta in as it heats to a bubbling.
• Add salt and pepper to taste.
• Serve hot.

BUTTER CHICKEN MAC 'N' CHEESE RECIPE BY TASTY

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!