Emily here. Over Thanksgiving weekend, Jarrod was in town and I wanted to make his dream meal. Also, I wanted to use up the leftover shredded cheddar cheese in the fridge from the last farm trip.
So after a little thought I came up with beer mac and cheese. Then, I thought, what would make Jarrod sing? Well, he loves all things Dr Pepper. I googled. The results were a hit. Best part? I didn't have to go to the grocery because I had everything in my pantry.
Forgive my food photography. It needs some work.
Dr Pepper Chicken
Original recipe comes from 30 Days of Homemade. I have modified for my tastes.
Ingredients
- 4 -6 boneless, skinless chicken breasts
- ½ c. Dr. Pepper
- ½ c. barbecue sauce (I used Sweet Baby Rays Chipotle BBQ)
- ½ c. ketchup
- A few squirts of Siracha
- ½ Onion sauted till translucent
- salt and pepper to taste
Instructions
- Salt and pepper chicken and arrange in a 13 x 9 baking dish.
- Mix together wet ingredients and onion into a marinade.
- Pour it over the chicken. Bake at 350 degrees uncovered for 1 hour.
1 package (16 ounces) elbow macaroni
1/4 cup butter
2 garlic cloves, minced (I used dehydrated garlic flakes)
1/4 cup all-purpose flour
1 tablespoon ground mustard
1 teaspoon salt
3/4 teaspoon pepper
2-1/2 cups 2% milk
3/4 cup Shiner (duh)
1/4 cup heavy whipping cream (I cut this, but might be nice for a creamier sauce)
3 cups (12 ounces) shredded cheddar cheese
About 2 cups Bread crumbs (I used an herb blend mixed with parmesan I had in the freezer)
- Cook macaroni according to package directions for al dente.
- Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in 2 cups cheddar cheese.
- Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar. Top with bread crumbs.
- Bake, uncovered, at 400° for 15-20 minutes or until golden brown. End with a good broil.