I invited my friends, Amanda and Ian for dinner and I always have the golden question, “Are you craving anything specific?” She told me anything that is American food.
Amanda and Ian love cheese….I mean… they LOVE cheese! I made them some mac n cheese, Talin style, with a layer of barbecue chicken. I smothered chicken thighs with some lovely all- American barbecue sauce and put them in the oven on 400 degrees for 30 minutes (until they get crispy on the edges). While the chicken was in the oven, I started with a pot of water that is rapidly boiling and put the fuselli pasta in the water to cook for about 9 to 10 minutes. I drained the pasta and put it aside, in another bowl. In the pot I added butter to melt with flour and then gradually added some milk. I made a cheese mixture of Irish white cheddar and mozzarella and called it due fromaggio. When I make a white sauce for mac n cheese, I don’t typically like to use mozzarella because it is a milkier cheese, so I pair it with a white cheddar. I added the due fromaggio to the milk and it melted so perfectly. Add the pasta to the white sauce along with a teaspoon of lemon thyme and mix it so that every fuselli pasta is coated. Delicious!
I chopped the barbecue chicken into bite size pieces and put them in a buttered 8×12 baking dish. Adding the fuselli on top of the chicken and drizzling it with some more due fromaggio and olive oil, I put it in the oven at 350 degrees for 20 minutes and then high broil for 5 minutes (until it was golden on top). Pronto!
It was the perfect comfort food for our time together with the crispy on the top and the creamy in the middle met with the barbecue zing. In one bite you get three different tastes that fuse so perfectly together.