Gratineed Mac n' Cheese with Tomatoes

We are in a dinner group through church and every month when we'd go to someone's house, they went all out with really great meals.  Garreth kept joking that when it was our turn, we were going to serve mac n' cheese with hot dogs.  So October was our month to host and we decided to follow through on his promise, only with BBQ chicken instead of hot dogs and a really yummy homemade mac n' cheese with baked croutons and tomatoes.  It was really good so I thought I'd share it.  So here you go, comfort food at it's best!

Gratineed Mac n' Cheese with Tomatoes

7 Tbls butter

2 cups torn, crusty baguette

1 Tbls chopped fresh thyme

1 lb large elbow macaroni

4 cups milk

5 Tbls flour

pinch of nutmeg

1 lb tomatoes, seeded and diced

4 cups grated sharp cheddar cheese

(but any kind of strong cheese works - we like gruyere)

Preheat oven to 375.  Butter a 9 by 13 pan and set aside.  Melt 2 Tbls butter and pour over bread; toss.  Add 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; toss.

Cook pasta until just beginning to soften, 2-3 minutes.  (It will not be fully cooked)  Drain and rinse. 

Heat milk in a saucepan over medium heat until warm.  (don't scorch - keep stirring!)  In separate pan, heat 5 Tbls butter over medium heat until foaming.  Add flour and whisk for one minute.  Add warm milk.  Cook, whisking constantly, until bubbly and thickened, 8-10 minutes.  Remove from heat. 

Add 2 tsp salt, 1/2 tsp pepper, remaining 2 tsp thyme, nutmeg, and cheese to pan; stir until cheese is melted.  Stir pasta into sauce and pour into buttered dish.  Add tomatoes and bread topping.  Bake until bubbling and golden, about 30 minutes.

Chicken Salsa Verde Bake

This is a Rachael Ray recipe--yummo!

Chicken Salsa Verde Bake

2 TB vegatable oil
2 1/4 pounds boneless skinless chicken breast
2 16 oz jars salsa verde
1 15 oz can kidney beans, drained and rinsed
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
1 cup shredded mexican-style cheese

Preheat oven to 375. In a large skillet, heat the oil over medium heat. Add chicken and cook, turning once, until cooked through, 10-12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in salsa, kidney beans, onion and sour cream.

Grease 9x13 inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat layers and cover with remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.


**I have used canned chicken from the cannery, shredded it and it works great and takes even less time. I also saute the onions before I mix them in, I like the onions more cooked.

Note from Racheal-- Instead of shredded chicken, stir in 3 cups sauteed vegetables, such as bell peppers, zucchini, corn and mushrooms. I have never tried this, but all you veg lovers let me know.

Enjoy--Kris