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Lemon Pepper Chicken & The Ultimate Macaroni and Cheese ~ Friday Foods

 Hi Friends! It's Friday and we are in the kitchen cooking again. Today we are making Lemon Pepper Chicken with The Ultimate Macaroni and Cheese, sided with steamed (fresh canned) green beans from last years garden.
We use McCormick's Recipe for Lemon Pepper Chicken  HERE
Some of the chicken had the skin removed. This is your choice.
Here is how we make the Ultimate Macaroni  & Cheese.
Start with a sharp knife. Hubby is sharpening my knife here.
Ultimate Macaroni and Cheese

    Prep Time 20 min
    Total Time 45 min
    Servings 6

 Casserole   Double this recipe for Church & Family Functions

    cups uncooked elbow macaroni (8 oz) 4C (16oz)

    cup fat-free sour cream              1C Organic

2   Tablespoons Butter                      4T Butter
    cups fat-free (skim) milk             4C Organic

    tablespoons finely chopped onion or 2 teaspoons dried minced onion                                                                     1C

    tablespoons Gold Medal™ all-purpose flour       6Tablespons

    teaspoon yellow mustard                                           2teaspoons

    teaspoon seasoned salt                                                 1tsp

    teaspoon ground red pepper (cayenne)   
OPTIONAL-    3 Green Chilis canned, diced, & 1lb ham chopped

    teaspoon black pepper                                               1/2tsp

    cups shredded sharp Cheddar cheese (8 oz)               4C  (16oz)1/2 Colby & 1/2 Mild Cheddar


l Box Elbow Macaroni, cooked as directed on bag or box.

3 Roasted (canned) Green Chilis, diced small. (I use mild) This is optional.
1pound ham, cubed or chopped as in photo below.

1 medium onion, diced

    2. Saute green chilis, ham and onion till onion are translucent in about 2T olive oil, Coconut oil, or peanut oil.

  Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

Then add the sauteed ham, onions & green chili.

In large saucepan, I make a rue with 2T Butter and 6T flour whisked in a high heat pan, when slightly tan, add about 1C milk, stirring constantly with a flat wooden spatula to get the rue off the bottom of the pan.  When it starts to bubble,turn the heat to med high, add the rest of the milk. When the sauce starts  to bubble again, Remove from heat. Stir constantly and add the cheese, 2C at a time stirring in gently.
Return to med high heat and boil to thicken. After that becomes thicker, add the sour cream and mustard.Blend completely to meld all the flavors together.
 Put macaroni into a large glass or metal rectangular pan. *we use a deep roasting pan for the larger doubled recipe.
Break apart any clumped macaroni and spread out evenly in the pan.

Pour Cheese Sauce over the entire pan and mix to completely coat the macaroni.


    Cups Progresso™ italian bread crumbs    4Tbl

    Table spoons olive or peanut oil              4Tbl  

caroni mixture; mix well. Spoon into baking dish. In small bowl, mix topping ingredients until crumbly. Sprinkle over casserole.

    6. Bake 20 to 25 minutes or until edges are bubbly. or in High Altitude Bake 25 to 35 min.


And here is a Bonus Cherry Pie Recipe!
1 can Cherry Pie Filling
Take 1 of the two pie crusts in the Pilsbury Pie Crust Package,
    and put it in a metal or glass pie plate. Fill in with the Cherry Pie Filling. Now, fold over the edges onto the cherry pie; shown above. Cook as crust directs on package.
Easy Peasy Pie! Thank you Hubby for that easy recipe!

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