Tuesday, July 19, 2011

Mac n Cheese Soup w/ Buffalo Chicken Fries

Here is a good recipe we made the other night. I know it says "soup" but it was more of creamy than liquidy. It was delicious. Try it.
Unfortunately, I forgot to take photos again so these pictures are not of the meal I prepared but it looks the same minus the bleu cheese crumbles.


Mac N Cheese Soup
7 cups / 40 mins
Ingredients:
1 1/2 cups dry elbow macaroni
1/2 cup minced onion
1/4 cup minced celery
2 Tbs. unsalted butter
1/3 cup all-purpose four
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 tsp. dry mustard
1/8 tsp. ground nutmeg
1/8 tsp. cayenne pepper
2 cups whole milk
4 cups shredded sharp cheddar
1 Tbsp. fresh lemon juice
salt to taste
I did not add as a garnish the:
1/4 cup crumbled blue cheese
2 Tbsp. minced fresh chives

Preparation:
1.) Cook macaroni in a pot of salted water according to package directions; drain and set aside.

2.) Sweat onion and celery in butter in a large saucepan over medium heat until soft, about 5 minutes.

3.) Stir in flour to coat and cook 1 minute. De-glaze with wine and simmer until nearly evaporated. Stir in broth, mustard, nutmeg, and cayenne. Simmer until slightly thickened, about 5 minutes, then whisk in milk and warm through. Do not let boil or base may become grainy.

4.) Add cheddar, 1 cup at a time, allowing it to melt completely before adding the next cup. Stir in macaroni, lemon juice, and salt; remove from heat.

475 cal per cup
From: Cuisine at Home


Buffalo Chicken "Fries"
4 servings / 20 mins
Ingredients:
1/3 cup hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 Tbsp. honey
1 lb. boneless, skinless chicken breast halves, slice length-wise into 1/2 inch wide strips, seasoned with salt and pepper
1/3 cup all-purpose flour (I just throw some in a ziplock)
1/4 cup vegetable oil, divided (Again I just throw some in the pan)

Preparation:
1.) Whisk together hot sauce, butter, and honey in a large bowl.

2.) Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess four.

3.) Heat 2 Tbsp. oil in a large saute pan over medium-high; add half the chicken strips, saute until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

339 calories per serving
From: Cuisine at Home

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