Roasted Chicken Thigh with Mac-n-Cheese

Post author:Angel
Post published:February 23, 2021
Post category:100 Days - 4 Shops / Dinners / The meals Round #1
Post comments:1 Comment

Classic all American. I’m making a bigger than usual batch of mac-n-cheese to make something for a few lunches. Thinking ahead to make some “planned-overs”. I almost never have “left” overs since I cook for one, so I often will plan to make a larger batch of something or cook a bit extra for another use, like I did with Oven Chicken Thighs X3 (+ for sandwiches) for “planned-over” chicken for chicken salad.

Breakfast – Granola ways

Lunch – Vegetable Beef Soup

Place thawed chicken thigh on a rack over a foil lined pan. Season well with celery salt, paprika, salt & pepper on both sides. Bake in preheated 375 oven, about 45 minutes depending on size and oven. .

1 cup elbow macaroni, co-jack cheese, butter, milk, flour.

Bring a pot of well salted water to a boil – about 1 qt of water in a 2 qt pot. Add in one cup elbow macaroni. Cook to desired tenderness.

Shred a loosely packed cup of co-jack cheese.

Measure 2 tablespoons butter, and melt slowly in a pan over medium-low heat.

Once the butter is foaming, sprinkle in 2 tablespoons flour, stir, and cook out for a couple minutes. Then add 1/2 cup milk and stir to thicken.

Add in the cheese and stir to oooey goooey greatness!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.