I like to watch cooking shows to get ideas for things to cook. Among the show’s I like is Rachel Ray. A couple of weeks ago, she had an episode where they made a bunch of different dishes starting with a Rotisserie chicken. So, I thought that it might be good to add a Rotisserie Chicken to Mac and Cheese – and I was right.
So, I went to Food Maxx and picked up a Rotisserie Chicken, and deboned it (of course, I nibbled all the while, lol), and boiled water to cook 2 1/2 cups of Elbow Macaroni.
We picked up some fresh Corn on the Cob – I put it to boil in some salted water.
After the Macaroni was cooked and strained, I set it aside for now. Then, I started working on the sauce for the Mac and Cheese. I made this sauce based on the Bechemel Sauce I made for the Croque Madame Sandwich – starting by melting some butter (about 1/2 pound), then adding 3/4 cup of AP Flour – and stirring until brown and “clumpy.” Then I began to add the milk and the Velveeta Cheese – (2/3 of a brick). I let it simmer until the cheese was blended and incorporated into the mixture – adding milk until reaching the consistency that I wanted.
Then, I added the cooked Elbow Macaroni and the Rotisserie Chicken to the Cheese sauce and stirred until thoroughly mixed.
Now, it was time to eat, lol. We served the Chicken Mac and Cheese with the Corn on the Cob – which I finished with some Butter, Grated Parmesan Cheese ,and Cayenne Pepper.
This an amazingly delicious meal that is relatively simple to make. There are not many ingredients, and in the time it takes to boil the Corn on the Cob – you can make the rest of the meal.
The Chicken Mac and Cheese is super creamy and smooth – yet, incredibly cheesy. The flavor combination, with the addition of the Rotisserie Chicken and the super creamy sauce of the Mac and Cheese is as though is was always supposed to be together.
Then, with the Corn on the Cob – Bitter makes everything better – then add some Grated Parmesan Cheese, and some Cayenne Pepper – you have a sweet, yet with a nice bite, of Corn.
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