I know its been forever since I’ve last posted and that is only because of the mega busy holiday season here in Aspen. I wish I had more time in the past couple weeks to post but I’ve been way to exhausted. But I’m back and I’ve made an awesome version of Mac n Cheese. It’s cheesy, meaty, and it’s kind of colorful.
Ingredients: 1 head of broccoli (cut up), 2 chicken breasts (diced), 4 oz of diced pancetta (sautéed), 1 box of mezzi rigatoni, 1 block of extra sharp white cheddar, 1 block of cream cheese, 1 block of Asiago cheese, 1 block of gouda, 1 Tbsp of butter, 1 quart of whole milk, 2 tsp franks red-hot, and 1 Tbsp Worcestershire sauce.
Chicken marinade – 1 Tbsp salt, 1 Tbsp pepper, 1/4 cup apple cider vinegar, 1 Tbsp terriyaki sauce, 1 tsp garlic powder, 1 tsp franks red-hot, and 1 tsp Worcestershire sauce.
First things first, cut up the chicken and marinade for at least 4 hours.
Once the 4 hours has passed for the marinating chicken, heat up the water for the pasta and start cooking everything off……..the chicken, pasta, pancetta, and broccoli.
Grate the 3 blocks of cheese: Asiago, white cheddar, and gouda.
In a large pot, melt down the butter (on medium heat) and add the cream cheese. Whisk consistently until smooth. Then add the milk. Bring to a boil and add the last 3 cheeses. Whisk consistently until smooth and the sauce doesn’t have any grain texture. Once the sauce is smooth, add the franks red-hot and Worcestershire sauce. Turn off the heat and add the chicken, pasta, pancetta, and broccoli.
This is the second mac n cheese recipe that I’ve come up with and it turned out really good. Once all the ingredients collaborated together the sauce thickened up and all the ingredients meshed amazingly great! I will make this recipe again and I know that who ever makes this recipe will love it too!