The Bistros Mac N Cheese With Grilled Chicken Recipes

MAC 'N CHEESE WITH GRILLED CHICKEN

Steps:

• Prepare the macaroni and cheese base by bringing a large pot of salted water to boil; add the pasta and cook until al dente, according to package directions, about 10 minutes.
• Meanwhile, heat a medium saucepan, over medium high heat, and saute shallots, in the olive oil, until they just begin to color; stir in heavy cream, reduce heat to a simmer, and cook until reduced by half, about 8 to 10 minutes.
• Whisk in cheese until melted; stir in drained pasta.
• Remove from heat and keep warm.
• Drizzle the olive oil over the chicken and season with salt and pepper; sprinkle with parsley and rosemary.
• Grill chicken, over medium heat, to an internal temperature of 165 degrees F; remove from heat, cover, and keep warm.
• In a medium sized skillet, over medium high heat, cook pancetta until crisp, about 5 to 7 minutes; remove pancetta with a slotted spoon and set aside (leave fat in pan).
• Sprinkle the bread crumbs into the pan and stir, until toasted, about 1 minute; remove from heat and drain bread crumbs on paper toweling.
• Heat the macaroni base, over medium heat, until hot, stirring frequently.
• Meanwhile, slice the chicken into strips; stir the chicken into the macaroni base, then stir in the pancetta, chopped parsley and white truffle oil; toss to coat.
• Divide mac 'n cheese among 4 serving bowls, top with bread crumbs, and serve.

THE BISTRO'S MAC 'N' CHEESE WITH GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Preheat grill to medium heat. MACARONI BASE: In a large pot of salted, boiling water, cook the pasta al dente according to the package instructions, about 10 minutes. Drain and set aside. Heat a medium, heavy-bottom pot over medium-high heat until hot. Sauté the shallots in the olive oil until lightly colored, then add the heavy cream. Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes. Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta. Remove from heat and reserve the base, still in the pan, in a warm place. CHICKEN: Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper. Sprinkle over the chopped parsley and rosemary. Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees. Remove from heat, cover and keep warm until needed. MAC 'N' CHEESE ASSEMBLY: In a medium sauté pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes. Strain the pancetta, leaving any fat in the pan. Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs. Sauté the bread crumbs until darkened and toasted, about 1 minute. Remove from heat and drain the bread crumbs on a paper towel. Heat the macaroni base over medium heat until hot, stirring frequently. While the base is heating, slice the chicken into strips. Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat. Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs. Serve immediately.

BISTRO MAC & CHEESE

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

BUFFALO CHICKEN MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
• Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
• Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.

BISTRO CHICKEN

Steps:

• Preheat oven to 350°F and coat an oblong baking dish with Pam.
• Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
• Mix the soup and wine together and then pour over chicken evenly.
• Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
• Bake about 45-50 minutes till topping is golden and chicken is no longer pink!

GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY

Steps:

• Preheat the oven to 375°. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
• Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
• While the pasta is working, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
• While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
• Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).