Making the Mac

Thanks to the master of mac, I have this excellent recipe which I will be making for this year’s friends’ giving. Let all rejoice, spicy chicken-mac is incoming.






Ingredients

Serves 4 to 6 servings

1/2 pound macaroni

1/4 cup (1/2 stick) unsalted butter

1/4 cup all purpose flour

2 1/2 cups whole milk warmed

2 ounces Cheddar grated

1 ounce fontina cheese grated (gouda cheese can be substituted)

1 ounce American cheese grated

4 ounces Chihuahua cheese grated (Monterey Jack can be substituted)

2 ounces mascarpone

1 tablespoon olive oil

1 medium onion diced divided

3 garlic cloves minced

3 chipotles in adobo sauce pureed

1/4 cup orange juice

1/2 pound shredded cooked chicken

3 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh oregano or 2 teaspoon dried

2 tablespoons lime juice

salt and black pepper to taste

4 scallions white parts and 4 inches of green tops thinly sliced



1. Preheat oven to 375 F

2. Prepare a 13 x 9 inch baking pan (grease if needed)

For the pasta

3. Bring pot of salted water to boil over high heat

4. Cook pasta until it is al dente

5. drain pasta and run under cold water

6. return to pot

For the sauce

7. heat butter in a saucepan over medium low heat

8. stir in the flour and cook stirring constantly for 1 minute

9. increase heat to medium & slowly whisk in warm milk

10. bring to a boil whisking frequently

11. reduce heat to low and simmer for 2 minutes

12. add the cheese except for the Chihuahua to the sauce by 1/2 cup measures letting it melt before adding more

For the chicken

13. heat the oil in a medium skillet over medium heat

14. add half of the onion and the garlic cooking for 5 to 7 minutes or until onion is browned stirring frequently

15. add the chiles, orange juice, precooked chicken, cilantro, and oregano cooking stirring frequently for 5 minutes or until thickened

16. pour the sauce and chicken mixture over the pasta and stir well

17. stir in lime juice and season with salt and pepper to taste

18. transfer to pan and sprinkle Chihuahua cheese over top

19. bake for 20 to 30 minutes or until the crumbs on top are deep brown

20. let sit for 5 minutes then add scallions on top