Here it is folks: the winning recipe from the 2018 Mount St. Mary Mac & Cheese Cook-off. I worked hard on this one and it came together beautifully. Hope you enjoy!
You can begin this recipe by cooking some chicken thighs. After they are cooked, shred them with two forks against the grain and then place them on a baking sheet, drizzle with honey and sprinkle with garlic powder, salt and pepper and then roast under the broiler of your oven until they are nicely caramelized.
Next, cook your noodles. Cook them so that they are still el-dente (firm) and then strain the water off, and place the noodles on a cookie sheet without running water on them to cool. (If you run water over your noodles, you end up with wet noodles that thin your sauce). Drizzle with a touch of oil so they don’t stick together.
Now let’s make the sauce. Start by roasting the shallots and garlic. Sauté on medium heat with a little oil until they begin to brown.
Add the curry paste and sauté for another minute or so. Pour in the whip cream, bring to a simmer and then add the cream cheese, salt, pepper and Raclette. Stir until the cheese is melted.
For a refined version, pour the sauce into a blender and puree until totally smooth then add back to the pot on low heat.
Add in the noodles and stir until the sauce thickens up a little and serve immediately garnished with the green onion, tomato and crispy chicken.
Try out Little Qualicum Spice for a bit of a different cheese sauce experience.