Spicy Chicken Mac and Cheese

I am still in a comfort food frame of mind. and what says that better than mac and cheese?  But this is not my mama’s mac and cheese - no elbow pasta here.  I prefer the more bolder  pastas like ziti and rigatoni, especially with the addition of the overly spicy chicken tenders to this version.  And the provolone cheese definitely holds its own against the heat.

Spicy Mac and Cheese Recipe

(Serves 3)

Ingredients

1/2 pound chicken tenders

Sriracha Chili Sauce

all-purpose flour

salt
cayenne pepper

canola oil, for frying

1/2 pound rigatoni pasta

3-1/2 tablespoons butter, unsalted, divided

2 cups milk

1/2 medium onion, stud with 1 clove

2 cloves garlic

1 small bay leaf
1 1/2 sprigs thyme leaves

1/2 teaspoon dry mustard

2 tablespoons all-purpose flour

1/8 teaspoon cayenne pepper

pinch nutmeg

salt, to taste

white pepper, to taste

1 cup gruyere cheese, grated

1 cup provolone, grated

1/2 cup sharp cheddar cheese, grated

1/2 cup parmesan, divided

2 tablespoons breadcrumbs

Preparation

Marinate chicken tenders in Sriracha overnight or four hours.  Drain.  Combine flour, salt and cayenne and coat chicken.  Heat oil and fry 3-4 minutes per  side.  Set aside until cool enough to slice.

Cook pasta in a large pot of salted boiling water until al dente, about 5 minutes.  Drain and toss with 1 tablespoons of the butter.

Preheat oven to 350 degrees.

Put milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme and mustard.  Warm over medium low heat until the milk starts to steam, about 10 minutes.  Remove from heat and let the flavors infuse while you make the roux.

In a large pot over medium heat add 2 tablespoons butter and add the flour.  Cook, stirring, for about 3 to 4 minutes.  Do not let brown.  Strain the milk and whisk into the roux to avoid lumps.  Continue to cook, stirring constantly, until thickened, about 3 minutes.  Remove from the heat and season with salt, white pepper, nutmeg and cayenne pepper.  Add the pasta to the sauce and stir.  Add half of the gruyere cheese, provolone, cheddar and parmesan and stir until cheeses are melted.  Taste and adjust seasoning.

Coat three au gratin baking dishes (or one 8x8 casserole) with the remaining butter.  Divide the pasta/sauce mixture into the baking dishes and cover with the sliced chicken and remaining gruyere, provolone and cheddar.  Combine the remaining parmesan cheese and breadcrumbs, and sprinkle on top.  

Baked until golden brown, about 35-45 minutes.