Note: the pasta itself is not smoked. But if it were… Oh man. Next time.
This dish just came to me when I was trying to come up with inventive ways to use some leftover smoked chicken (I swear, that one’s coming soon). As a bonus, I had a bottle of a delicious Yards Brawler sitting all by itself in the fridge.
So I bring you the blog’s FIRST entry into our new feature: Eatin’ & Drinkin’.
Macaroni & cheese is a classic homestyle dish, which makes me think of comfort foods and some sweet BBQ action, yo. The Yard Brawler pairs excellent with these flavors, acting as a sweet yet malty way to bring all of these things together. As a bonus, the cheese sauce has a little adobo sauce that really hits its stride with a taste of the beer.
4 cups smoked chicken
1 cup smoked bacon, cooked & diced
1 tbsp. BBQ sauce
green onions, chopped
2 tbsp. butter
3 tbsp. flour
12 oz. smoked cheddar, shredded
2-1/2 cups milk
2 egg yolks, whisked
1 tbsp. adobo sauce
1 lb. macaroni
Yards Brawler (optional)
In a large saucepan, start making a roux by melting the butter over medium heat, then whisking in the flour. Add the milk and bring to a boil, whisking to break up the roux and thicken the milk. Once the milk is thickened, add the egg yolks and whisk some more, then mix in the cheese and adobo sauce. Let the sauce thicken to desired consistency, then simmer. Season to taste.
Boil the pasta is a pot of salted water and cook until almost al dente. Drain the pasta and put it back in the pot you just cooked it in. Add the cooked bacon and chicken to the pasta, then ladle in the cheese sauce until you seemingly have equal parts pasta, meat and sauce.
Scoop portions into small oven-safe dishes or one large casserole dish. Top with breadcrumbs, and bake in 375 degree oven for 15 minutes.
Garnish with chopped green onion.
With Yards Brawler.