Almost beef mac and cheese Cauliflower and chicken cream Chicken with paprika and buttered vegetables

Mini batch cooking February 2022

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  • 1 yellow onion
  • 2.5 liters (10 cups) cauliflower
  • 500 ml (2 cups) broccoli
  • Dry products section:
  • 1 liter (4 cups) chicken broth
  • 1 liter (4 cups) beef broth
  • 1.5 liters (6 cups) cooked noodles (about 750 ml (3 cups) raw noodles, macaroni, shell pasta or other)
  • 375 ml (1½ cups) coconut cream (for the adventurous version of cauliflower cream)
  • 5 ml (1 tsp) ground chipotle pepper (for the adventurous version of paprika chicken)
  • 30 ml (2 tbsp) smoked paprika
  • 15 ml (1 tbsp) of your favorite spices
  • Butchery section:
  • 1 ¾ lb (800 g) chicken breasts
  • ¾ lb (300 g) ground beef
  • Dairy products section:
  • 83 ml (1/3 cup) butter
  • 500 ml (2 cups) 15% cooking cream
  • 500 ml (2 cups) grated Tex-Mex cheese
  • Delicatessen section:
  • ¼ lb (100 g) chopped chorizo ​​sausage (for the adventurous version of almost mac and cheese)
  • Leftovers in the fridge:
  • 500 ml (2 cups) leftover cooked vegetables

    • 3h

    1h30

    4 portions

    Se congèle

    1. In a large pot, bring water to a boil and cook 750 ml (3 cups) macaroni for 8 minutes. Drain and set aside.
    2. Break 500 ml (2 cups) of broccoli and 2.5 litres (10 cups) of cauliflower into florets. Set aside.
    3. Chop 1 onion and set aside.
    4. In a non-stick saucepan, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (350 g) chicken breasts for 10 minutes, stirring regularly. Cut into cubes and set aside.
    5. Meanwhile, in a large pot of boiling water, blanch 500 ml (2 cups) broccoli florets and 500 ml (2 cups) cauliflower florets for 1 minute. Set aside.
    6. In the same pan as the chicken, heat 15 ml (1 tbsp) of butter and sear 1 chopped onion for 1 minute. Deglaze with 1 litre (4 cups) of chicken broth, dislodging all the cooking juices.
    7. Add 1 liter (4 cups) of raw cauliflower florets and cook, covered, for 10 minutes.
    8. Remove chicken broth mixture from heat and, using a stick blender, blend until smooth. Stir in 1½ cups cream, chicken cubes and 3 cups cooked macaroni. Season with salt and pepper to taste. Reheat just before serving. This is where adventurous types can substitute 1½ cups coconut cream for the cream.
    9. In a deep skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook ¾ lb (300 g) ground beef for 5 minutes, making sure to crumble it well.
    10. Add 1 litre (4 cups) beef broth, 1 litre (4 cups) cauliflower and simmer over medium heat, uncovered, for 5 minutes or until cauliflower is al dente and broth has reduced slightly.
    11. Meanwhile, cut 1 lb (450 g) chicken breasts into strips. Set aside.
    12. In the broth, add 750 ml (3 cups) of cooked macaroni, 500 ml (2 cups) of Tex-Mex cheese, 125 ml (½ cup) of cream, 15 ml (1 tbsp) of smoked paprika, salt and pepper. Mix well and continue cooking for 2 minutes. The adventurous can add ¼ lb (100 g) of chopped chorizo ​​sausage when serving.
    13. In a large skillet, heat 30 ml (2 tbsp) butter over medium-high heat and cook the chicken strips and 15 ml (1 tbsp) smoked paprika for 8 minutes or until cooked through. Season with salt and pepper and set aside. This is where the adventurous can add 5 ml (1 tsp) ground chipotle pepper along with the paprika.
    14. In the same pan, add 30 ml (2 tbsp) butter and sauté 500 ml (2 cups) blanched broccoli and 500 ml (2 cups) blanched cauliflower for 1 minute. Add salt, pepper and 15 ml (1 tbsp) of your favourite spices. Serve with the chicken.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 mixer foot
    • 1 wooden spoon
    • 1 large non-stick frying pan
    • 1 large non-stick saucepan

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