Broiled Chicken & Mac n Cheese
Mac n’ Cheese
4 cups mac n cheese
8 oz sharp cheese
8 oz mild cheese
2.5 cups carnation milk
1 tspn salt
1 tspn pepper
Heat water for 3 minutes and add macaroni leaving to boil for 5 minutes until it softens
Cut cheese in small chunks and boil in a separate pan with carnation milk until it melts (leave half for step 5). Stir occasionally.
After macaroni is boiled add melted cheese/milk mixture and stir in a large bowl.
Add eggs to the mixture
Preheat oven for 3 minutes and place macaroni mixture in pyrex bowl leaving the remaining sliced chunks of cheese on top
Leave to bake in oven for 15 minutes until cheese melts and solidifies
1-2 lbs. chicken wings/drumsticks
1 tsp. grated ginger
12 cloves grated or crushed garlic
salt and pepper
1/4 cup rice wine (or substitute white wine, milk or butter milk)
6 oz Supreme Sauce Marinade
In a mixing bowl or a large Ziplock bag, add chicken wings and grate ginger and garlic into it by using cheese grater or zester. Season with salt and pepper. Pour rice wine and cover with plastic wrap (or close Ziplock bag tightly) and let it marinate in a refrigerator for 30 minutes to overnight.
Prepare a baking pan lined with parchment paper or a greased wire rack (cooking rack). Pat dry chicken wings with paper towels, and place the prepared baking pan skin side down. Let them at least ¼-inch to ½-inch a part so they can air through to be crispy.
Broil for 10-15 minutes and then flip them over. Make sure it's skin side up. Broil another 10-15 minutes or until chicken is fully cooked, golden and crispy.
Heat Supreme Sauce Marinade in a thick pan for 2 minutes under medium heat.
Add broiled chicken tossing evenly. (Pour extra Supreme Sauce Marinade on top similar to a barbecue sauce)