MyGourmetOnline.com Blog

A few months ago I ate lunch at John Harvard’s Brew House and was very impressed by their special of the day. Macaroni and Cheese made with sweet butternut squash and Cajun spices, topped with grilled blackened chicken. It sounded a bit bizarre but too good to pass up. The cheese came out very gooey and thick and the combination of the sweet squash and spicy chicken mixed amazingly! I adapted it a bit by making my own homemade croûtons and using these to top it off instead of bread crumbs. Serve along side a nice summer salad with your local fresh produce. Le Creuset makes a great 5 Quart stoneware bake dish that should last you a very long time.

Cajun Grilled Chicken

INGREDIENTS:

4 skinless, boneless chicken breasts
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil

DIRECTIONS:

Mix the dry spices in a small bowl.

In a shallow glass dish place the lemon juice and oil. Add half of the spice mix and stir to combine. Add the chicken breasts in a single layer and move each one around in the marinade to coat both sides. Marinate for 30-60 minutes in the refrigerator, covered.

Drain the chicken and sprinkle both sides with the remaining seasoning mix. Follow instructions below to grill the chicken.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Butternut Squash Macaroni and Cheese

INGREDIENTS:

Squash
1 small butternut squash, peeled, seeded, chopped into 1 inch cubes
2 tablespoons melted butter
1/8 teaspoon each of salt, pepper and nutmeg

Macaroni and Cheese
1 pound elbow macaroni
1/4 cup butter
1/2 cup flour
2 cups milk
1 tablespoon dijon mustard
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
1 pound shredded medium sharp cheddar (about 4 cups)
1 3/4 cup chicken stock
1 cup of breadcrumbs or homemade croûtons crumbled

DIRECTIONS:

Preheat oven to 400 degrees F.

In a baking dish, place cubed squash in the melted butter, season with salt, pepper and nutmeg. Roast for 30-35 minutes or until tender.

While the squash is cooking, add the marinated chicken to a hot grill pre-set to about 375 degrees Fahrenheit. Cook for about 8-10 minutes per side. Remove chicken from grill and set aside.

Bring a large pot of water to boil. Add a pinch of salt. Boil pasta about 5 minutes to al dente. Drain pasta and set aside.

In a medium sized pot, melt the butter and slowly stir in the flour to form a paste. Next, slowly whisk in 2 cups of milk. Return to medium low heat until sauce fully blends and thickens (about 4-5 minutes). Lower heat to lowest setting. Add Dijon mustard, salt, pepper, nutmeg, and cayenne pepper. Stir in 3 cups of cheese (set aside 1 cup for the topping) and the chicken stock. Taste sauce, adjust seasonings if needed.

Add the pasta and squash to the cheese sauce, mix thoroughly. Transfer mixture to an oven-safe dish.

Sprinkle breadcrumbs and cheese over the top of the macaroni.

Place macaroni in a 400 degree oven and bake about 8-10 minutes or until topping is nicely browned. Let stand about 10 minutes before serving.

To serve, place a large scoop of the macaroni and cheese on a plate and top with sliced Cajun grilled chicken.

Categories: Main Dishes, Recipes
Tags: cajun food, cooking, mac n cheese, macaroni and cheese, main dish, recipe