Z'tejas Macaroni and Chicken |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 quart heavy cream |
1 tablespoon garlic |
1/2 cup blue cheese |
1 teaspoon pureed chipotle chile |
1/2 gallon water |
1 tablespoon kosher salt |
1 lb elbow macaroni |
1/2 cup breadcrumbs |
1/2 cup parmesan cheese, blend |
1/2 cup bacon, cooked |
2 tablespoons fresh parsley |
1/2 cup fresh parsley (chopped) |
1 chicken breast (marinated) |
6 ounces monterey jack and cheddar cheese blend, mix |
Directions:
1. Macaroni and Cheese Sauce:.
2. Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one-fourth has gone and slightly thickened.
3. Add garlic, blue cheese and chipotle.
4. Melt for approximately 5 minutes.
5. Elbow Macaroni Blanched:.
6. Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt.
7. Boil water for three minutes then add macaroni and stir every minute from bottom.
8. Cook for 10-12 minutes or until al dente.
9. Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
10. Z'Tejas Macaroni and Chicken:.
11. Salt and pepper chicken breast and place butter down on skillet.
12. Place marinated chicken skin side down and place in large cast iron skillet on top.
13. Sear for approximately 4 minutes till crispy.
14. Turn over on grill and cook till done then turn on skin side down for approximately one minute.
15. Before slicing, removing cartilage and slice in 6 pieces.
16. Using a 12-inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix.
17. Heat up till cheese melts approximately 1-2 minutes.
18. Add macaroni to sauce.
19. Top with jack and cheddar cheese mix.
20. Top with bacon gratin (and place under broiler for approximately 2 minutes until golden brown and cheese is melted.
21. Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.
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