Prep time: 30 minutes.
Bake time: 30 minutes @ 350*-375*
What you’ll need: Chicken, bacon, macaroni, Velveeta, butter and (optional) breadcrumbs.
Start by prepping your chicken. The chicken should be pan fried, boiled, broiled or heated to 170 degrees. Pick the method that works best for you. For the sake of my demonstration, I’ll broil the chicken.
While the chicken is cooking away, dice bacon into large bits and fry.
Cube Velveeta while you’re waiting for the chicken and bacon to cook. I like a third of a two-pound loaf, but you can always taste it and decide if it needs more. If you don’t like cheese and want to use less, consider making something other than macaroni and cheese, like Top Ramen®.
(That's a pretty awful thumbnail, if ever I've seen one.)
When the bacon is done, drain the fat and put the bits into a bowl.
When the chicken is at temperature, transfer it to a cutting board and chop into bite-sized pieces at the largest. Mix this into the bowl of bacon.
Boil water for the noodles. If you’re cooking for a big family, make 4 cups of macaroni. If not, half it.
While your water is heating, melt some butter in a separate pan and preheat the oven to 375 degrees. If you have more noodles (4 cups), you’ll want more butter or margarine—like half a cube. This is a horseshoes/hand grenades measurement. For those of you who prefer absolute measurements, keep in mind that the more you practice this recipe, the more you’ll understand the right measurements for the way you like your macaroni.
After your butter has melted, add enough flour to soak in all the butter. This means adding a little flour at a time. Make sure the heat is on medium. When the butter has absorbed all the flour add a little milk at a time and stir constantly, breaking up as much flour as possible. Keep adding milk a little at a time until your saucepan is halfway full or better.
Your macaroni should cook for about 7 minutes with the lid off. Drain the noodles and set aside when they’re cooked “to the tooth.” You should like the doneness when you bite into one.
Add the Velveeta a little at a time, stirring on low heat. When there are no more clumps, you’re done. Remove from heat.
Pick a casserole dish that is deep but slender. If it’s too wide, the dish seems to dry out. Yuck.
Place the noodles on the bottom of the dish and stir the chicken-bacon mixture into it. Lastly, pour the cheese sauce over the top of the noodles, stir it in a little and place the casserole into the oven for 30 minutes
Variations: fry onions in the butter used for the sauce
Top with tomato slices
Top with bread crumbs for a nice crust
(The video says we took two hours to film, but this recipe doesn't take that long to make unless you have to play with a camera while you make it.)
Think you can do better? Show me! I welcome your comments and demonstrations. Share your knowledge with this audience.
WashingtonAt2400feet@gmail.com
Or comment below
A news blog serving Airway Heights, Amber, Cheney, Edwall, Four Lakes, Marshall, Medical Lake, Tyler and other adjacent neighborhoods sitting at the elevation of 2,400 feet.
Hey, I like youir cooking school, I just might pick up a chunk of Velveeta one of these days and make that. Grandma and I do like chicken in different ways and this one looks great.
ReplyDeleteMy chicken recipe is rather simple:
For us two old folks, I thaw two frozen boneless chicken breast halves, spray one side of each breast with olive oil and sprinkle on Italian seasoned breadcrumbs, place them in a baking dish sprayed side down, then spray the top side with more olive oil and sprinkle on more bread crumbs.
Bake uncovered at 350 for 45 minutes or until internal temperature is 160.
Serve with steamed broccoli or other veggie and a small salad.
That's plain and simple man food.
G'pa R.