Seasons by the Sea: Recipes 11.24.11

Chicken Roasted With Sour Cream, Lemon Juice,
And Mango Chutney

    This recipe is adapted from The New York Times. It is very easy and very Waspy!
        Serves two.
2 whole boneless, skinless chicken breasts, cut in half
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbsp. mango chutney
1 tsp. curry powder
Juice of one lemon
Freshly ground black pepper

    Preheat oven to 450 degrees.
    Lay the chicken flat in a medium roasting dish, either Pyrex or enamel. In a small bowl, whisk together the mayonnaise and sour cream. Add chutney, curry powder, and lemon juice, whisk again. Taste as you go, you want it to be nice and tart. Spoon sauce over the chicken and roast just until chicken is cooked through, about 15 minutes. Season with black pepper and serve.

Creamy Macaroni and Cheese
    This recipe for macaroni and cheese is adapted from Cook’s Illustrated magazine. To reheat it, you should add a few tablespoons of milk to moisten.
        Serves four as a main course, six to eight as a side dish.
Macaroni and Cheese:
2 eggs
1 can (12 oz.) evaporated milk
1/4 tsp. hot pepper sauce
2 tsp. salt
1/4 tsp. black pepper
1 tsp. dry mustard dissolved in 1 tsp water
1/2 lb. elbow macaroni
4 Tbsp. butter
12 oz. sharp cheddar or Monterey Jack cheese (about 3 cups, I use a combination of both)

Toasted breadcrumbs for topping (optional):
1 cup fresh bread crumbs from French or Italian bread
11/2 Tbsp. melted butter

    Heat oven to 350 degrees. Mix breadcrumbs and butter, place on baking sheet and bake until golden and crisp, 15 to 20 minutes. Set aside.
    Mix eggs with one cup of the evaporated milk, pepper sauce, a half-teaspoon salt, pepper, and mustard mixture. Set aside.
    Cook pasta according to box directions in a heavy bottomed sauce pan or Dutch oven in two quarts water with remaining salt. Cook until al dente. Drain and return to sauce pan over low heat. Add butter and stir until melted. Pour egg mixture over buttered macaroni along with three-quarters of the cheese, stir until thoroughly combined and cheese starts to melt.
    Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about five minutes. Serve immediately topped with crumbs.    Alternatively, macaroni can be put in shallow casserole or gratin dish and topped with crumbs and baked at 350 for about 15 to 20 minutes.