Green Chili Chicken Macaroni and Cheese

Green Chili Chicken macaroni and cheese

In case you missed it, we love macaroni and cheese and have graduated from the blue box to homemade amazingly delicious recipes. While we love, love, love our original recipe, every now and then we want something a little different. Not to mention, some of our favorite San Antonio memories involve sitting at a table at Silo and sharing the amazing green chili and orzo macaroni and cheese with friends. J found this Serious Eats recipe, which with a few modifications is really close.

Ingredients
2 teaspoons cornstarch
1 (12-ounce) can evaporated milk (we used fat-free because it’s what our local HyVee had)
2 eggs
2 bone-in, skinless chicken breast halves (about 1 pound total) (we used boneless skinless because it’s what we had on hand)
Kosher salt
Half pound dry elbow macaroni (Or the whole box like us)
3 tablespoons unsalted butter
4 ounces grated American cheese (or your favorite mild cheese, we like Monterrey jack cheese)
8 ounces grated pepperjack cheese
1 (3.5 ounce) can chopped green chilies
1 cup homemade or store-bought salsa verde (in a pinch you can use the Texas Two-Step green chili stew)
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced

Directions:
Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside.

 

Season chicken with salt. Place chicken breasts in a large Dutch oven or stockpot and cover with water by 4 inches. Bring to a boil over high heat, then reduce to a simmer and cook until chicken is cooked through, about 5 minutes after a boil is achieved. Using tongs, transfer to a large bowl and set aside.



Return water to high heat until boiling and add pasta. Cook, stirring occasionally, until barely al dente. Drain pasta and return to pot. While pasta is cooking, pull chicken meat into bite-sized shreds and set aside, discarding bones (which is why we used boneless, skinless in the first place.) 
When pasta is cooked, return to low heat. Add butter and stir until melted. Add evaporated milk/egg mixture and cheese. Stir until smooth and creamy. Stir in chopped chilies, salsa verde shredded chicken, cilantro, and scallions.

Green Chili mac and cheese

We baked this for about 15 minutes in a 350 degree oven to let it set.

My opinion:
This is now my second favorite macaroni and cheese recipe ever. Plus, it freezes well.

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Day After Christmas Breakfast potatoes

This dish originally started as a Thanksgiving side dish, but after the trial run, we decided it was much more suited for breakfast. While Christmas morning usually gets all the hype, these potatoes are perfect for the next morning or for brunch. Super easy, filling and delicious. We found the original recipe here.

Ingredients
4 1/2 pounds russet potatoes rinsed and cut into 2-inch chunks (feel free to peel if you like, we liked the skins)
1 tablespoon white vinegar
Kosher salt
1/4 cup olive oil (the original recipe called for duck fat, which we didn’t have)
Freshly ground black pepper
12 sprigs thyme (fresh is best!)

Directions
Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large mixing bowl.
Oven Roasted Breakfast Potatoes

Add olive oil to bowl with potatoes.

Add oil.

Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.

Add fresh thyme.

Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes.

Oven roasted potatoes, final.

My Opinion
Like I said above, filing, delicious and worth that extra little bit of effort for a great post holiday breakfast.