Monday, October 6, 2014

Mac and Cheese
Makes 2 big casseroles or 1 big casserole container and 3 smaller ones.
Elbow macaroni/shells
mexican shredded cheese 3 1/2 bags
sliced monteray jack cheese
2 bags bacon
6 cooked chicken
lemon juice
bread crumbs
lemon pepper
sea salt
italian seasoning
bacon fat
1/4 cup sour cream
can of peas.
Key lime juice
Bake bacon in oven, save the bacon fat. Bake the bacon till crispy.
Make a roux, with the bacon fat and flour. Let it brown up some. Add milk 2-3 cups. Whisk, on low heat. Add two bags of mexican shredded cheese, and a 1/4 block of the cut up monteray jack cheese. Add in a 1/4 cup of the sour cream. Let that melt and come together on low low heat. Add in half of 1 bag of crumbled crispy bacon, save the rest.
Put oven on 350. Season chicken with Italian seasoning, crushed black pepper, Zaatar and bake for 15 minutes. Take chicken out and score it. Put Key lime juice over it. Put back in oven for 15 more minutes. When done, cut up and put in the sauce.
Put water on stove to boil, when boiling, add in shells and macaroni and cheese, I used 3 boxes. When 3/4's of the way done, strain. Mix in sauce over the strained pasta.
Place in casserole dishes. Add the last bit of cheese and bacon on top. Put bread crumbs on. Bake in oven for 350 for 20 minutes, enjoy.

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