It's been a long time since I've posted our weekly menu.
I honestly can't tell you the last time I made one.
With selling our house and having showings at night, it's hard to plan dinner.
There were times I had it planned, ready to go and we would get a call saying we had someone coming at 6pm. And there went dinner.
Thankfully our house is under contract, so we won't have any more showings right now.
I'm looking forward to a nice week of family dinners before our move begins.
The recipe I've decided to share to day is one of my favorite comfort recipes.
Even though I can't enjoy it right now (dairy free still), doesn't mean you can't!
I made hubs make this every other week when I was pregnant.
It was one of the only things I would eat when I felt sick (this and chicken fingers!)
I have a feeling both added to the extra few lbs of weight that went on early and still haven't come off a year later!
Anyhow, I promise this recipe won't disappoint. Add it to your menu today!
- 4 cups (1 pound) elbow macaroni
- 2 tablespoons unsalted butter
- 4 cups milk
- 2 tsp garlic salt
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 3 cups grated Cheddar
- 1/2 cup toasted Panko Crumbs
- 2 cups rotisserie chicken
- Kosher salt and freshly ground black pepper
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.
Heat the oven to 350 degrees F.
Coat a large baking dish with 1 tablespoon butter and set it aside. Put the milk into a saucepan and add the thyme. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse while you make the roux. In a large pot over medium heat add 2 tablespoons butter and the flour. Cook, stirring, for about 2 to 3 minutes; don't let the roux color. Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from the heat and add 2 cups of the grated Cheddar; stir until it is melted and smooth. Taste and adjust seasoning with salt and pepper. Pour this over the macaroni and mix with 2 cups rotisserie chicken until well blended; put this into the prepared baking dish. Sprinkle the remaining Cheddar and toasted Panko crumbs over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.
Now, onto our menu for the week.