Mac and Cheese

I do not make Mac and cheese allot due to the fact that Michael does not like it, well actually its just not his thing. The recipe below is the variation, I have a base mac and cheese recipe but with all the rewrites for the book, my recipe files are every where - i need to spend time to get them in order. Anyway, the recipe below sounds odd at first but it really good - Ask Doug he was my tester for this recipe. There are allot of steps but its worth it.

Coconut Chicken Mac and Cheese

It is a two step process - first the chicken

Ingredients

3 table spoons of canola oil
2 teaspoons of minced garlic
1 teaspoon of minced ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon celery seeds
1 teaspoon salt
1/2 cup coconut milk
1 whole chicken cut up

Directions - chicken

Heat oil in a large skillet over medium heat, add all the dried spices, minced garlic and ginger. Stir until spice are fragrant, about 2 minutes.

Add coconut milk, stir and reduce heat to low medium. Simmer for about 3 minutes covered. Now add the chicken and cook chicken covered for about 30 to 40 minutes until completely cooked through. Mid way through the cooking process turn the chicken over in the skillet.

When chicken is done remove from skillet and set aside to cool. Once cool, shred chicken and place in a large bowl and set aside.

Mac and Cheese

Pre-heat oven to 450 degrees

Ingredients

Cooked chicken - done
1 1/2 cups shredded coconut, plus 3 tablespoons
2 1/2 cups coconut milk
2 cups heavy cream
4 medium shallots diced
1 jalapeno diced - no seeds
3 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 teaspoons cumin seeds
1 teaspoon celery seeds
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/4 teaspoon cardamon
1/4 teaspoon ground clove
1 1/2 teaspoon ground black pepper
1 teaspoon salt
1 lb box dried pasta, i use mezze penne
8 oz mascarpone cheese
8 oz asiago cheese
1/2 lb of Australian cheddar cheese, shredded
1/2 lb Capricho de Cabra goat cheese, crumbled
1/2 lb mozzarella cheese, diced
1/2 cup of chopped fresh cilantro, stems removed

Directions - Mac and Cheese

Prep the pasta as directed on the box, drain and add to the large bowl with the chicken.

In a large sauce pan over medium low heat add shallots and cook until tender - no oil the low heat will cook the shallots with out sticking. Add minced garlic, ginger and jalapeno stir for one minute to warm. Add the balance of the spices and the coconut milk, stir and reduce heat to low ad simmer for 10 minutes to infuse the milk. Now add the 1 1/2 cups of shredded coconut, heavy cream, stir and simmer for an additional 10 minutes. Remove from heat and add the mascarpone cheese, stir until completely melted.

While the sauce was simmering add cilantro and all but a table spoon of each of the cheese to the large bowl with the chicken and pasta and toss.

Pour hot sauce over the pasta, chicken and cheeses, toss to coat pasta and the cheese starts to melt.

Pour mixture into a large deep baking dish. Sprinkle the remaining cheeses over the top and the 3 tablespoons of shredded coconut.

Bake for about 20 minutes or until top begins to brown and sauce bubbles up.

Let cool for 5 minutes before serving.

Until tomorrow, enjoy cooking