Chicken Corden Bleu Mac and Cheese

It’s official, our daughter has chosen where she is going to university, deposits paid, and so begins the journey. We’re excited for her but will miss her very much. It’s time though, she’s ready to fly. Now that tax season is over we’ll be going over any gaps in her knowledge with recipes, budgeting, etc. She actually is pretty good with this stuff but she has a list of things she wants to make sure she knows. Trust me, we are not sending our kids out into the world without knowing how to write a check or do laundry.

A big thing as she heads out into the world is knowing how to cook cheap and delicious meals. The kids had mentioned an idea of Chicken Corden Bleu Mac and Cheese that they were playing round with at the other house which would fit the bill. As it is a cool and rainy spring, we’re still in the comfort food season which makes this meal perfect.

Making the Chicken Corden Bleu Mac and Cheese

This can definitely be made on the cheap. Use chicken thighs instead of breast, lemon juice instead of white wine, etc.

Marinate the chicken a few hours beforehand. Whisk the ingredients together and add the chicken. Cover and chill in the fridge.

Grill the chicken until just cooked. It will then be cooked more in a skillet and oven so you don’t want to end up with rubbery chicken. It’s bad enough as a strange toy but awful when eating! I discovered I was out of propane for the grill so inside it was. We use our cast iron griddle constantly. Pity it’s so heavy!

While making the sauce cook up the pasta. Melt the butter and add the onion. Cook until they start to become translucent. Add the garlic and mustard. Bring to a simmer, careful not to let it catch. Add the flour and whisk thoroughly. Cook for a few minutes while whisking, Then add the remaining marinade, wine and milk. Keep stirring until it comes to a boil but don’t boil over! With milk it can happen in a blink which creates quite a mess.

In goes the cheese, chicken (cubed) and ham. Simmer until the cheese has melted and you have a creamy thick mixture.

Pour into the baking pan with the pasta and mix well. Top with panko bread crumbs.

Bake until the top is nice and golden.

It is ready to serve as soon as it is out of the oven. We did carb overload with fresh baked bread my husband made. It’s so good with butter! It went quickly as I found when I went to have some for lunch and it was all gone!

Chicken Corden Bleu Mac and Cheese

Comfort food with a twist.  Grilled chicken with corden bleu flavours.

Course Main Course
Cuisine American
Keyword Chicken Corden Bleu Mac and Cheese
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Our Growing Paynes

Ingredients

Marinade and Chicken

  • 1 lb chicken breast 16oz/454g
  • 3 tbsp olive oil
  • 2 tbsp dry white wine
  • 1 tbsp brown mustard
  • 3-4 cloves garlic, finely chopped
  • sea salt and pepper to taste

Mac and Cheese

  • 4 tbsp butter
  • 1/2 large onion, coarsely chopped
  • 3 cloves of garlic, finely chopped
  • 1-2 tbsp brown mustard
  • sea salt and pepper to taste
  • 1/4 cup flour
  • 1/2 cup dry white wine 4oz
  • 2 cups milk 16oz
  • 2 cups shredded jarlsberg cheese
  • 3-5 slices ham, chopped
  • 1 lb pasta
  • Panko Bread crumbs to cover top

Instructions

Marinade and Chicken

  1. Whisk the ingredients together.  Slice the chicken breasts in half lengthwise.  Coat and cover the chicken with the marinade and chill in the fridge for a few hours. 

  2. When it’s time to make the dish, grill the chicken until just done.  Cube and set aside.

Mac and Cheese

  1. Pre heat the oven to 350F/175C

  2. Cook the pasta

  3. In a saucepan, melt the butter.  Add the onions and cook until translucent.  Add the garlic, mustard and sea salt and pepper.  Cook for a few minutes then add the flour to create the roux.  Cook additional few minutes.  Add the remaining marinade, wine and milk.  Bring to a boil then reduce the heat to a simmer.  Add the cheese and stir until melted.  Next add the chicken and ham.  

  4. Add the pasta and sauce to a baking dish.  Top with the panko bread crumbs. 

  5. Bake until the bread crumbs are golden.  Then serve.  

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Making a Leftover Thanksgiving Turkey Mac and Cheese 

We’ve all done it.  Opened the door, peered in, shut it again.  Left to wonder what exactly is in that freezer.  Despite best laid plans it’s easy to lose the plot.  Our freezer is nearly 6 feet tall so it’s really not a good idea to lose the plot!  It got to the point where we couldn’t fit anything in and I was wondering how much money we were wasting by not using what we had.  

Off I went to get clear containers to organise the meats, leaving the baskets for all our fruits and veg we had harvested.  I did have to get rid of some things but overall getting it organised and knowing what the heck was in there was a success.  

One of my finds was a vacuumed bag of leftover Thanksgiving turkey.  So this post is either well overdue or too early for Thanksgiving.  😄.  Even though we seem to be stuck back in with the sticky heat of summer we did enjoy autumn weather for a few weeks.  It was wonderful and perfect for some comfort food.  Mac and cheese would do the trick.


Would you believe this onion was supposed to be a scallion?  We planted half a raised bed of bunching onions so you imagine our surprise to find proper onions growing.

While making the cheese sauce for this dish, cook up the pasta.  Preheat the oven to 375F/200C. In a separate saucepan heat up a couple of tablespoons of butter.   Coarsely chop half of a large onion and add it to the butter.


Sauté on low until the onions soften.  Then add a couple of cloves of garlic, finely chopped.  Cook for a couple of minutes then add about a cup and a half of chopped turkey.  Season with a couple of teaspoons of fresh thyme and sage.  If you don’t have fresh sage use about a teaspoon of ground sage.  Continue to season with sea salt and pepper.  Then add a half cup/4oz of dry white wine.


To make it a roux add 2 tablespoons of flour.


Stir continuously until the flour is incorporated and cooked, about three minutes.


Next add 1 1/4 cup of milk and heat through.  Don’t boil!  Once the cheese is warm enough to melt cheese add a cup of grated cheddar and half a cup of freshly grated Parmesan cheese.  Stir until the cheese has melted,


Put the cooked pasta into a baking dish and add the cheese sauce.  Mix well. Top with more grated cheese.


Cover and bake for 20 minutes.  Uncover and brown the top of the dish.


Serve while hot.  Now we try to eat small portions in our house but with this dish we all had seconds and there weren’t any leftovers!  Guess we needed a break from salads.  😊

My Husband’s Amazing Mac and Cheeese

A great memory I have is from way back in the mists of time when I could barely see over the dining room table.  We would go to my Grammy’s for Thanksgiving and the table would be groaning with wonderful food including her mac and cheese.  And it was all at my eye level!  It is a traditional dish for us at the holidays.

I have to say my husband makes the best mac and cheese.  Full of flavour and a wonderful comfort food quality to it.  His inspiration comes from the Betty Crocker New Cookbook but he changed it a bit and added some ingredients.  And it was even more special this Thanksgiving as our daughter helped him make it.  🙂

Before the sauce is made get the pasta cooking and set aside when done. It needs about 2 cups for this recipe.

In a large saucepan melt a 1/4 cup of butter.

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Chop up some onions and garlic.  About half an onion and a few cloves of garlic.

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Saute until onions begin to soften in the butter.  Add salt and pepper to taste.  Next add a tablespoon of stone ground mustard and a tablespoon of Worcestershire sauce to the mixture.  Stir well.

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Add a 1/4 cup of flour to make the roux.

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Once the flour is mixed in with the butter add 2 cups of milk to the roux and stir well.  Keep stirring while it comes up to a boil.

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For the cheese, shred about 2 cups of cheddar.  We also add some jarlsberg and parmesan to give it a few layers of flavour.

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Once the milk has come to a boil, reduce the heat and add the cheese.

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Once the cheese is melted and is mixed in thoroughly pour it over the cooked pasta in the baking dish.

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Top with more shredded cheese.

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This was made the day before so it was covered and left to cool down.  Once the turkey was out of the oven then we popped it in and heated it through and let the cheese on top brown.

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As I said this is my favourite and I could just eat bowls of this!