Saturday, January 22, 2011

Mac and Cheese Soup with Buffalo Chicken Tenders


Recently, I've been craving some diner food. You know the old-time diners with the adjustable bar stools? Basically, I've had greasy food on the brain! Well, Emilie gave me this recipe from her Cuisine at Home magazine and it hit the spot! It was soooooooo good!

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-sodiun 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

Cook macaroni in a pot of salted wsater according to ackage directions; drain and set aside.

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

Stir in flour to coat and cook 1 minute. Deglaze 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.

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.

Buffalo Chicken "Fries"

Ingredients

1/3 cup hot sauce (such as Frank's)
1/2 stick unsalted butter, melted
1 Tbsp. honey
1 lb. boneless, skinless chickenbreast halves, slice lengh-wise into 1/2 inch wide strips, seasoned with salt and pepper
1/3 cup all-purpose flour
1/4 cup vegetable oil, divided

Whisk together hot sauce, butter, and honey in a large bowl.

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

Heat 2 Tbsp. oil inn 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.

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