Remember not to be stingy with the salt.Ħ. Remove the roux from the heat, and stir in 1 cup of the American or colby cheese, along with the salt, pepper, and hot sauce to taste. Reduce to low for about 5 minutes more.ĥ. Whisk in the milk and simmer until thickened. Make a roux by melting the butter in a saucepan, and slowly adding the flower, stirring constantly. Add noodles and boil until almost al dente. Mac and Cheese by Chef Art SmithĢ cups extra-sharp Cheddar cheese, freshly gratedġ/3 cup Parmesan Reggiano cheese, freshly gratedĢ. If the sauce didn’t cook down enough (if you use a pan that’s too small it may not), then add the sauce to a saucepan and cook on medium heat until thickened (likely 15-20 minutes). Shred the chicken with the forks and serve in your favorite bun, spooning the sauce over the chicken.ħ. Cook for 25 -30 minutes or until caramelized, browned and cooked through.Ħ. Add the chicken to a sheet pan, then pour the sauce over the chicken breasts.ĥ. Add all the ingredients together in a large bowl and toss well together until mixed.Ĥ. (like how a holiday ham has the top cut into an x shape).ģ. Cut diagonally into the chicken breasts about 1/4 inch deep in an x shape to allow the bbq sauce to flavor more of the chicken. 2 pounds boneless skinless chicken breast or thighsĢ.
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