GRILLED CHICKEN CAESAR MAC
Provided by Rachael Ray : Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat grill pan over high heat.
- Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.
- Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.
- While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.
- Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
- Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.
MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield Yield: 6 servings
Number Of Ingredients 14
Steps:
- Place a pot of water on to boil for macaroni.
- Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
- To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
- While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
- Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
- Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.
REUBEN MAC N CHEESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente.
- While pasta cooks, toast rye bread in toaster then butter hot bread. Coarsely chop bread and place in food processor. Add parsley and paprika to bread and process into bread crumbs, reserve.
- Heat a sauce pot over medium heat. Add butter to pot and melt, whisk in flour 1 minute then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in mustard. Melt 2/3 of the combined cheeses into the sauce.
- Preheat broiler.
- Drain pasta and return to hot pot. Toss hot pasta with chopped meat and sauerkraut to combine, stir in cheese sauce and coat. Transfer mac n cheese to casserole and top with bread crumbs and remaining cheese. Brown under broiler 3 to 4 minutes, serve.
GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY
Make and share this Grilled Chicken and Bacon Mac 'n' Cheese from Rachael Ray recipe from Food.com.
Provided by KsuKitty
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
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).
Nutrition Facts : Calories 745.3, Fat 36.7, SaturatedFat 19.7, Cholesterol 116.4, Sodium 497.8, Carbohydrate 66.3, Fiber 3.1, Sugar 3.7, Protein 36.2
BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 375 degrees F.
- Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
- Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
- Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
- Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
- Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.
BACON BURGER MAC 'N' CHEESE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta shy of al dente, 5 to 6 minutes.
- While the water comes to a boil, heat the EVOO in a Dutch oven or deep skillet over medium-high heat. Add the bacon and crisp. Remove the bacon with a slotted spoon and remove some of the drippings, leaving a thin layer. Add the beef, brown and crumble, but leave a few larger pieces. Season with salt and pepper. Once the beef has caramelized, add the onions and cook to tender. Add the stock and Worcestershire, then reduce the heat to low.
- In a saucepot over medium to medium-high heat, melt the butter. Whisk in the flour, cook 1 minute. Whisk in the milk and season with salt and pepper. Thicken to coat the back of a spoon. Stir in the cheese. When the cheese has melted into the sauce, stir in the mustard, ketchup, relish and hot sauce. Combine the pasta with the sauce and fold in the meat. Place in a large casserole dish. Cool and store for a make-ahead meal.
- To serve, preheat the oven to 375 degrees F. Bring the casserole to room temp then bake until brown and bubbly on top and golden at edges, 45 to 50 minutes.
3 GRILLED CHEESE SANDWICHES (FROM FOODTV, RACHAEL RAY)
Make and share this 3 Grilled Cheese Sandwiches (From Foodtv, Rachael Ray) recipe from Food.com.
Provided by Terry Barker
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- Heat a nonstick griddle pan over medium high heat.
- Wipe grill with butter nestled in paper towel.
- Add 4 slices bread.
- Cover bread with thin slices of cheese.
- Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.
- Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.
- Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.
- Make 2 sandwiches at a time and transfer to a warm plate in low oven.
- Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.
Nutrition Facts : Calories 766.7, Fat 37.3, SaturatedFat 21, Cholesterol 108.4, Sodium 1278.7, Carbohydrate 71, Fiber 12, Sugar 9.8, Protein 41
MAC 'N CHEESE WITH GRILLED CHICKEN
A very rich take on the classic comfort food. Adapted from the Bistro at Four Points by Sheraton, Bakersfield, CA.
Provided by threeovens
Categories Chicken
Time 50m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 653.1, Fat 45.9, SaturatedFat 23.6, Cholesterol 174, Sodium 124.1, Carbohydrate 38, Fiber 1.5, Sugar 1.4, Protein 22.6
BACON MAC 'N CHEESE
Six different kinds of cheeses, a pound of bacon, gooey deliciousness... It doesn't get much better than this. I stumbled upon this combination one night in college; rummaging through the refrigerator and cupboards to find something to cook, I found out that I had an ungodly amount of cheese, so I threw it all in et voila, the greatest mac 'n cheese I've ever tasted.
Provided by wervwera
Categories Macaroni And Cheese
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large saucepan. Add onions and cook, stirring occasionally, until translucent.
- Meanwhile, cut up bacon with kitchen shears into 1/2 inch strips. Fry separately until browned (or until bacon is how you like it cooked.) In another saucepan, cook pasta as per directions, without any salt.
- Add bacon with grease to your onions and stir. Whisk in flour. Add milk, still whisking, until thickened and bubbly. Fold in all of the cheese, stirring until it all melts.
- Drain your pasta thoroughly and stir it into the cheese sauce. Cook over medium heat for about three minutes, stirring. Season with pepper and salt to taste.
Nutrition Facts : Calories 1141.8, Fat 64.6, SaturatedFat 31.4, Cholesterol 156.2, Sodium 1043.2, Carbohydrate 98.4, Fiber 4.2, Sugar 5.3, Protein 40.2
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