Just in case you weren’t sure mac and cheese was the ultimate male comfort food – this one seals the deal. Take the creamy goodness of smooth rich cheese over copious amounts of pasta, and toss it some steroids. Ok, a lot of steroids. I added all the testosterone I could think of, without getting a call from the health department. Otherwise, it would have just gotten awkward.
Meanwhile, check out all the celebrated mac and cheese mania happening in bloglandia today hosted by Rachel and Brandy. There’s swag to be had (Door to Door Organics Gift Cards, OXO Gift Baskets, Zak Designs Prize Pack, a year’s supply of Cabot cheese, a Vermont Creamery gift basket, a risotto kit from Marx Foods, Barilla pasta, Anolon Advanced Bronze 4.5 Qt. Tapered Stockpot, Rachael Ray Stoneware Casseroval, Wusthof CLASSIC Studio Block Set, Microplane Graters and Kitchen Tools, a SavorX Starter Block with spices and Le Cordon Bleu by Swissmar oven to table roasters. All giveaways open to US residents over the age of 18 only)and a ridiculous amount of cheesy goodness to be had. To enter to win – hop over to Rachel and Brandy’s sites.
Link up your own mac and cheese recipes for prizes over at Rachel Cooks and Nutmeg Nanny (no, your recipe doesn’t have to be bloged, published, or even famous outside of your own small town in order to enter to win).
Smoking your own chicken and cheese really amp up the flavors of this dish. If that isn't an option, a purchased rotisserie chicken and smoked cheese will do. I followed this outline for cold-smoking cheese in an electric smoker. First time was not the charm. But it was worth the efforts. The chicken was rubbed with Tonguespank Smokey Bourbon, which adds some heat. Alternatively, add a dash of cayenne to the roux.
- 1 4 to 5 lbs chicken, smoked (preferably, wrapped in bacon, and then smoked), picked from bone and cut into bite sized pices (save some for sandwiches later)
- 12 oz pasta, cooked to al dente
- 3 tbs butter
- 3 tbs flour
- 1/4 cup white wine
- 1 - 1/2 cups milk
- Salt and pepper
- 1 1/2 cups Smoked Cheese, shredded (See note)
- 1/2 Sour cream
- Have your cheese shredded, pasta drained and rinsed (after cooking), chicken and bacon chopped and ready to go for this recipe.
- In a large pot over medium heat, melt butter. Add flour and cook for 1 minute. Whisk in the wine and milk. You want a smooth even roux. Season with salt and pepper. Cook until thick about 3-5 minutes.
- Remove from heat and add the cheese. Stir until smooth. Stir in the sour cream until smooth. Toss in the pasta, chopped chicken, and bacon.
- Top with scallions and serve.
See more #MacCheeseMania :
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