MACARONI and CHICKEN
Z'Tejas Copycat Recipe
Macaroni and Cheese Sauce:
1 quart heavy cream
1 tablespoon garlic
1/2 cup blue cheese
1 teaspoon pureed chipotle chile
Elbow Macaroni Blanched:
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
Macaroni and Chicken (use 1 cup mac cheese sauce and macaroni and bacon gratin)
1 chicken breast, marinated
6 ounces monterey jack an cheddar cheese blend, mix
Macaroni and Cheese Sauce: Place cream in a saucepan. On medium heat, using a wire whisk, reduce till one fourth has gone and slightly thickened. Add garlic, blue cheese and chipotle. Melt for about 5 minutes.
Elbow Macaroni Blanched: Add water to a stockpot, place on high flame and bring to a boil for one minute. Add salt. Boil water for three minutes then add macaroni and stir every minute from bottom.
Cook for 10-12 minutes or until al dente. Using a colander place macaroni and drain well then place macaroni in ice cold water to shock.
Z'Tejas Macaroni and Chicken: Salt and pepper chicken breast and place butter down on skillet.
Place marinated chicken skin side down and place in large cast iron skillet on top. Sear for about 4 minutes till crispy. Turn over on grill and cook till done then turn on skin side down for approximately one minute. Before slicing, removing cartilage and slice in 6 pieces.
Using a 12 inch cast iron or skillet, add mac and cheese sauce, jack and cheddar mix. Heat up till cheese melts approximately 1-2 minutes. Add macaroni to sauce. Top with jack and cheddar cheese mix. Top with bacon gratin and place under broiler for 2 minutes until golden brown and cheese is melted. Arrange sliced chicken in a star shape method and place green chiles in center on top between chicken.