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I've got a secret for you (if you stick around)

I am on another tour of the Eastern United states - this week I am in Masscheuset and I am freezing my tail off. The few times I have been down here - its been quite warm in Texas - so my body and brain go through a few days of "what the what ?" - I am excited about this particular trip though --- I get a chance to check out Boston this weekend, so I am frantically working on my itinerary - how much can I fit in with under 48 hours - we'll see.  It should be interesting.

So about that secret --- come close ... ok here goes - This is the first time (ever)  I have made mac n' cheese - alright, not much of secret , but still I feel I shared a little something you did not already know. I am stilll surprised that this recipe is posting - I did not expect it to turn out great, it was just a test run that needed to happen.  After months of watching you tube videos and reading recipes on mac n cheese - I reached my limited and decided it was time to give it a go.

I decided to make a chicken and jalapeño, because that was the content of my fridge. I was a bit more selective with the cheese. I had some cheddar, parmesean, fontina, gruyere and havarti cheese (my fridge is always stocked with cheese) and after a lengthy internal debate, I decided on fontina and gruyere - 2 of my favorite cheese - a few another additions and we have here today, my very first mac n cheese recipe

[insert applause].


  • 1 1/2 to 2 cups of cooked macaroni
  • 1 cup of cubed grilled chicken
  • 1/2 onion, diced
  • 1 green onion, diced
  • 1 medium jalapeño, diced
  • 1/2 teaspoon salt
  • 8 oz gruyere cheese
  • 8 oz fontina cheese
  • 3 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1/2 cup half and half
  • 1/4 cup panko bread

How to:

Preheat oven at 350 F

Over medium heat, heat oil and 2 tablespoon butter in skillet. Add jalapeño, onions, green onions and salt. Sautee for 8 to 10 minutes. Add in the grilled chicken and cook for 2 to 4 minutes. Turn off heat. Toss pasta with vegetables and chicken.

Heat small saucepan over medium heat, melt 1 tablespoon of butter. nce butter is melted and begins to bubble, whisk in the flour to create a roux. Cook it for 3 minutes or until it is golden brown. Whisk in the half and half, stirring continously until it starts to thicken. Stir in the cheeses, continuing stiring till cheese is fully melted. Pour melted cheese into the pasta mixture and toss until the pasta is fully coated. Pour mixture into skillet, add panko over top. Bake until top is golden brown about 35 to 40 minutes. 

Serve hot.

Serves 2 (or 4 if serving as a side) / 1 hour