It doesn’t seem to matter where we travel to, when I am home again all I can think about is how to recreate the experience at the dinner table. I’m not alone in this.
Kiddo’s favorite meal over the course of three weeks traveling through the south was the lunch he had at Luke Bryan’s place in Nashville. As I began recreating my favorites – everything from Meatloaf Skewers to Fried Bologna Sandwiches, Kiddo remained silent. I asked him what he thought of my re-creations. As my Sous Chef since he could walk, I have always valued his culinary opinion. He thought everything was fine. However; he did not see his favorite – Luke’s Mac and Cheese on the schedule anytime soon.
Luke’s Mac and Cheese is one very elaborate production involving Cavatappi Pasta, Hot Honey Chicken Bites, a Parmesan Herb Crust over Smokes White Cheddar Cheese and Bock Beer. Like the bourbon Elk Burger that Hubby had enjoyed, not all the ingredients for Luke’s Mac and Cheese were readily available. Hum, still I was sure I could come up with something similar.
Kiddo not only ate his fill the night I made this, but he gobbled up the leftovers as a lunch for the next two days in a row. Now that is a really big deal because if we have leftovers for lunches he tends to shy away for a few days, looking for variety. I think if he had thought about it, he would have had my Nashville Mac and Cheese for breakfast.
In honor of National Pasta Day, I give you a Nashville inspired supper.
Nashville Mac-n-Cheese
Nashville Chicken Strips
1 cup Milk
1 tablespoon White Vinegar
2 large boneless Chicken Breasts
4 tablespoons Hot Sauce
3 teaspoons Cayenne Powder, divided
1 teaspoon Garlic Powder
6 tablespoons Butter
2-1/2 cups Panko Breadcrumbs
2 teaspoons Smoked Paprika
Salt to taste
Black Pepper to taste
1/2 cup Plain Breadcrumbs
Pour milk into a glass measuring cup. Add white vinegar, whisk then let sit for 15 minutes to curdle. Use as you would buttermilk.
Lay out the chicken breasts on a cutting board. Slice in half width-wise, then into 1-inch wide strips to create chicken fingers. Place chicken fingers in a re-sealable gallon bag, set aside.
In a medium bowl mix buttermilk, hot sauce, 2 teaspoons Cayenne and the garlic powder. Whisk to blend well. Pour buttermilk mixture over the chicken. Refrigerate for at least an hour. Longer for more intense heat.
While the chicken dawns in the spicy flavors, melt butter in a 10-inch skillet, heat over medium-high heat. Add the Panco breadcrumbs, toast in the butter for about 5 minutes, stirring frequently, until golden brown. Transfer breadcrumbs to a shallow bowl or pie tin. Add paprika, remaining 1 teaspoon of cayenne pepper, then season to taste with salt and pepper. Reserve about 3/4 cup of the Panco mixture for a topping. Add plain fine breadcrumbs to the Panco crumbs. Leave the combined breadcrumbs in the pie tin, set aside.
Velvety Pasta and Cheese
Cooking Spray
2 cups Short Pasta of choice
12 oz Velveeta Cheese form a block
4 oz Pepper Jack Cheese from a block
3 tablespoons Butter
1/4 cup Flour
1 cup Milk
Heat the oven to 350 degrees. Coat a 2-quart casserole dish with cooking spray.
Bring a pot of lightly salted water to a rapid boil. Once boiling, cook pasta al dente, about 10 minutes or so. Drain and set aside.
Cut Velveeta Cheese into cubes. Grate the pepper jack cheese. Set both cheeses aside.
Melt 3 tablespoons butter in a medium saucepan over medium heat; whisk in flour. Cook and stir for 2 minutes.
Gradually stir in milk and bring to boil; cook and stir until thickened, 3 to 5 minutes. Add Velveeta; cook and stir until melted, about 3 minutes. Stir in the drained pasta.
Transfer mixture to the prepared dish; sprinkle with Pepper Jack Cheese. Scatter the reserved breadcrumbs over the top of the casserole. Place in the oven to bake for about 20 minutes.
While the Mac and Cheese is baking, finish the chicken strips.
Finishing Touches
Vegetable Oil as needed for frying
Drain chicken, discard marinade. Dredge chicken in the breadcrumb mixture, coating pieces completely. Should any breadcrumbs remain, pat over any visible bare spots. Place chicken strips on a wire rack. Let rest for the breading to adhere to the chicken.
Heat about an inch or so of oil in a heavy flat-bottom skillet to 375-degrees. Once hot, fry chicken in the oil until golden and cooked through, about 3 minutes per side. Drain on paper towels. Hold in a warm oven until ready to assemble and serve.
Once the Macaroni and Cheese is ready, dish up in individual bowls or plates. Top with some of the Nashville Chicken and serve.
When I behold Your heavens, the work of Your fingers,
the moon and the stars which You set in place—
What is man that You should be mindful of him,
or the son of man that You should care for him?
