Thursday, March 17, 2011

Macaroni & Cheese

As I often do, I don't post for ages....and then I get gung-ho and post three items in one day!  I do actually cook at most other times, but I guess they haven't been internet worthy, so I haven't written about them (or most likely I've just gotten lazy).

This recipe for Buffalo Chicken Mac 'N' Cheese Casserole, I only happened to find online like two days ago on the Savour the Senses blog.  Since I'm going away next week (back home to Montreal for a 10 day visit), I've been looking for particular recipes that Chris would like and ones that would stretch for freezer meals for lunch and stuff.

I suddenly realized this afternoon that I reminded myself of my mother!  She used to make my father big pots of chicken curry only when she'd be planning a visit overseas to see my grandmother because she couldn't stand the smell otherwise.  Luckily the smell of this Mac & Cheese was wonderful and I thoroughly enjoyed my plate as well!  But sad!
Here's my dish pre-bake.  You wouldn't think it looking at this photo, but I totally screwed up on the recipe.  Firstly, I think I may have cooked too much pasta and then when I was assembling the casserole I ended up discarding a little bit of the pasta and cheese sauce.  What a shame since the sauce was to die for!  Either that or the dish I used was slightly too small.  I may consider using my 9x13 dish next time.  I also ended up having just a little bit extra sharp cheese available that I sprinkled on the bread cubes at the end.
Here's my dish post cooking.  Doesn't it look fabulous!!???  Let me tell tasted SOOOOOO much better than it looked!  It was awesome!
And even better....after mine and Chris's portion for supper (he piled a ton on his plate though), I was able to fill four other containers to pop in the freezer when I go.  No one can say he's not well cared for while I'm away!!

And the next time I make this dish, I shall use a bigger dish!

Buffalo Chicken Mac ‘N’ Cheese Casserole

From the site Savour the Senses
Serves 6-8
  • 1 stick unsalted butter
  • 8 slices white bread (cubed into small pieces)
  • 5 cups low-fat milk
  • 1/2 cup flour
  • 3 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder
  • 5 cups grated sharp cheddar cheese
  • 2 cups grated jack cheese
  • 1 pound cooked pasta (al dente)
  • 1 lb cooked shredded chicken
  • 1/2 yellow onion (chopped)
  • 3/4 cup Frank’s Red Hot buffalo wing sauce
  1. Preheat the oven to 375F and grease a 3 quart casserole dish.
  2. In a large saucepan, melt 6 tbsp of the butter then whisk in the flour. Continue to whisk the mixture until golden brown (about 3 minutes).
  3. Slowly add the milk to the mixture, continuing to whisk to break up clumps. Continue to whisk the mixture until it thickens (about 10 minutes).
  4. Add the seasoning, 4 cups of the cheddar cheese and 2 cups of the jack cheese to the mixture, continuing to stir until all of the cheese is melted.
  5. In a medium bowl, combine the chicken, buffalo sauce and onions and toss until well mixed.
  6. To build the casserole, place a layer of noodles over the bottom of the dish, then layer with the cheese sauce, shredded cheddar cheese and buffalo chicken, repeating until all of the food is layered.
  7. Melt 2 tbsp butter and toss with the bread cubes, then spread across the top of the casserole.
  8. Bake at 375F until top is golden brown and cheese is bubbling (about 30 minutes).
This was wonderful!  I suggest you all make it today!!

1 comment:

  1. See that? No? Oh, good. I wiped a lot of drool off the screen. Cheeeeeeseeeee, mmmmmm...