Chipotle macaroni and cheese with leftover bbq meats
Macaroni and cheese is one of the many household favourites chez Kitchen Exile. It's a real comfort food dish, great on its own but it's always nice to add extra flavours to jazz it up a little. I love to add leftover barbecue meats to it sometimes instead of having them cold in a sandwich. Some of you are now asking "what is leftover barbecue meat????" Since there are only two of us in our house there might occasionally be some lurking the next day. With Christmas approaching this would also be a great dish for leftover turkey, ham or stuffing too!
70g butter
70g plain flour
200ml milk
Salt and pepper to taste
Tablespoon of dijon mustard
20g crème fraiche
200ml milk
Salt and pepper to taste
Tablespoon of dijon mustard
20g crème fraiche
5g chipotle in adobo paste
200g macaroni pre cooked
100g cheddar or strong cheese, grated
50g parmesan grated
200g macaroni pre cooked
100g cheddar or strong cheese, grated
50g parmesan grated
100g leftover brisket, ribs or chicken wings
Salt and pepper to season
Pre-heat the oven to 180c (fan), 190c (normal)
If cooking on the BBQ set it up for indirect cooking at 180c, throw in some apple wood chips about 15 minutes before it is ready to go on, wait for the thick white smoke to die down
If cooking on the BBQ ensure your baking dish is suitable for use or use a cast iron pan
Next make the roux sauce, in a saucepan melt the butter and then add the flour stirring all the time
Cook the flour out for at least 5 minutes on a low heat
Take the pan off the heat and add the milk gradually, still stirring, and then put back on the heat stirring until it thickens
Add the Dijon, chipotle paste and the cheeses, stir to incorporate
The sauce will thicken considerably after adding the cheese, if it is too thick then add some more milk to loosen it slightly
Add the crème fraiche and stir through, season with the salt and pepper
Stir in the macaroni and mix through, ensuring the pasta is well coated
Salt and pepper to season
Pre-heat the oven to 180c (fan), 190c (normal)
If cooking on the BBQ set it up for indirect cooking at 180c, throw in some apple wood chips about 15 minutes before it is ready to go on, wait for the thick white smoke to die down
If cooking on the BBQ ensure your baking dish is suitable for use or use a cast iron pan
Next make the roux sauce, in a saucepan melt the butter and then add the flour stirring all the time
Cook the flour out for at least 5 minutes on a low heat
Take the pan off the heat and add the milk gradually, still stirring, and then put back on the heat stirring until it thickens
Add the Dijon, chipotle paste and the cheeses, stir to incorporate
The sauce will thicken considerably after adding the cheese, if it is too thick then add some more milk to loosen it slightly
Add the crème fraiche and stir through, season with the salt and pepper
Stir in the macaroni and mix through, ensuring the pasta is well coated
Lastly add the meat and stir though
Place in the oven or BBQ and cook for 20 minutes
Place in the oven or BBQ and cook for 20 minutes
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