Mac and Cheese - Upgraded

This is my 2nd recipe for Mac and Cheese. I don't make it too often but this is a great dish to make and freeze or even store in the refrigerator to re-heat for later.

The thing about Mac and Cheese is, there is no right or wrong recipe for this. You can use any ingredients you have at home, any cheese to make it your own.

I had a small block of Pepper Jack cheese and some Philadelphia Cream Cheese. Also, I always have some Parmesan lying around, so I used it as well.

The best part about the recipe is the Panko Bread Crumbs mixed with Paprika and butter. The topping makes this perfect for adults 

Ingredients:

Macaroni/Pasta Shells - 1 cup

Butter - 1.5 tbsp

Flour - 2 tbsp

Milk - 3/4 cup

Grated Pepper Jack Cheese - 1/4 cup

Salt - to taste

Garlic Cloves - 3

Cream Cheese - 3 Tbsp

Parmesan Cheese - 2 Tbsp

Panko Bread crumbs - 1/4 cup 

Paprika - 1 Tsp

Black pepper - 1 tsp

Red Pepper Flakes - 1 tsp

Boil the Pasta shells according to the instructions and keep aside. Chop the garlic cloves.

In a pan, melt 1 tbsp butter and add the chili flakes and garlic. Fry till fragrant and add the flour. Whisk well and cook this golden brown and the raw smell is gone. Stir in the milk slowly into the flour and butter mixture. Whisk really well, in order to avoid any lumps. When the mixture is well incorporated, add the cheeses and pepper. Mix well, till the cheese melts and add the pasta. If the mixture is too thick, thin it with some milk. Pour into an  oven safe dish.

Melt 1/2 tbsp butter and add to the bread crumbs along with the paprika and mix. Top the pasta mixture with the bread crumbs. Bake in a pre-heated 425F oven for 10 to 15 min, until the bread crumbs are golden brown on top. Serve hot with some green vegetables for a complete meal.

Baked Chicken and Saffron Rice with Crispy Potatoes

Have to admit, this is a very pretty looking dish. Isn't it?

The chicken can be replaced with Tofu or Panner. Even Cauliflower will be a good substitute.

This recipe is an adaptation from the Chicken Kebobs and Saffron Rice that is so popular in any Mediterranean/Lebanese restaurants.

I used Indian style seasoning to marinate the Chicken, but feel free to use anything you like.

Ingredients:
Marinade for Chicken:
Yogurt/Curd - 1 cup
Tandoori/Chicken Masala/Chicken Tikka Seasoning - 2 Tbsp
Ginger Garlic Paste - 1 tbsp
Chili Powder - 1 tsp
Turmeric - 1 tsp
Salt - To taste
Oil - 1 Tbsp

Chicken thigh meat - Boneless and Skinless - 2 Lbs
Basmati Rice - 2 Cups
Saffron - 1 pinch
Potatoes - 2 big ones
Oil - 1 Tbsp
Salt to season the boiling water
Cilantro - For garnish

Mix all the ingredients for the marinade. Clean and cut the chicken into slightly bigger pieces.
Add the chicken to the marinade and let it hang in there for a long as you can in the refrigerator.
A minimum of 6 hours is advisable. (Taste the marinade and adjust seasoning).

Pre-heat the over to 450F and place on a grill rack on top of a baking dish, so the juices can drip down and the chicken will not get soggy. This is a good tip to have crispy chicken and keep it moist at the same time. Bake the chicken, turning it once half way through. 25 to 30 min.
Check for doneness and remove.

Wash and soak the rice for a half hour. Peel and slice the Potatoes into thin round disks. Heat a large pan with water and when the water starts to boil, add salt to the water. The water should be salty like the ocean. Add the rice and cook till it is almost done. (85%).

Add the saffron to some water and let is soak.
In a large pan, season with some oil and lay the potato slices in a single layer. Top with the rice. Remove 1/2 cup of rice and mix with the saffron water. Top this over the rice in the pan. Cover and cook on medium high flame for 5 min and then reduce and cook for 5 more.

Open the lid and layer the outside edges with the grilled chicken and top with cilantro.
Serve with a simple salad of Cucumbers and Tomatoes.