Read the article here.
16 oz buttermilk
1 lb chicken tenderloins*
6 oz Blackening seasonings (I recommend Paul Prudhomme’s)
4 tbsp Cajun seasoning (I recommend )
4 tbsp + 1/8 cup olive oil
1/8 cup unsalted butter
2 large shallots (diced)
2 cloves garlic (diced)
1/4 cup all purpose flour
1 tbsp thyme
1 tsp black pepper
4 tbsp salt
12 oz beer (I recommend a good Porter)
24 oz heavy cream
8-12 oz milk
4 oz sharp cheddar (grated)
4 oz gruyere (grated)
4 oz aged gouda (grated) – (I highly recommend )
1 lb pasta (shorter noodles work better, but your choice)
In a bag or bowl, marinate the chicken with a combination of 2 oz Blackening seasoning, 1 tbsp Cajun seasoning, and the buttermilk. Marinate overnight.
Preheat over to 385 degrees.
Drain chicken and sprinkle some of the remaining Blackening seasoning over the chicken. Heat a skillet or cast iron pan over medium high heat and add 4 tbsp olive oil. Sear chicken in pan on both sides. Remove chicken to a sheet pan and cook in oven for ten minutes.
Remove chicken from heat and allow to cool. Reserve any pan drippings for later.
Get your water boiling for your pasta. Add 3 tbsp salt to water.
In a heavy bottomed pot (dutch oven works great) over medium heat, add your butter and remaining olive oil. Add shallots and garlic. Saute until the shallots begin to darken slightly. Add any drippings from the skillet you cooked the chicken in. Add remaining blackening and cajun seasonings, thyme, 1 tbsp salt, and black pepper. Stirring frequently, cook for about a minute. Add flour and whisk to incorporate. Cook 1 min, stirring constantly.
Add 12 oz beer and stir quickly. This will make a lumpy paste. Add heavy cream, and 4 oz of the milk. Whisk to prevent lumps. Bring to a simmer, sauce will thicken. You want it to be slightly thinner than you’d like your finished product to be. If it is too thick, add some milk to thin the mixture.
While the mixture is coming to a simmer, dice up your chicken. Add any pan drippings to your sauce.
Turn heat off, and add shredded cheese a handful at a time, reserving 1/4 of the cheese for topping. Whisk to incorporate. Add diced chicken. Taste mixture and add salt/pepper as necessary.
Add pasta to cheese mixture either in dutch oven or a deep casserole dish. Sprinkle remaining cheese over the mac and cheese and cover with a lid or foil. Bake at 385 for 30 mins and remove lid. Bake for 15 mins or until browned on top.
Remove from oven and allow to cool for 5 minutes.
*- A little extra chicken is a good thing in this dish. It adds a nice texture component as well as protein.
Sierra Nevada makes an excellent Porter that is readily available in most states.
The Parrano cheese mentioned above is an excellent cheese that contrasts nicely with the flavors from the chicken.
This goes great with a nice Riesling or Pinot Grigio. I recommend a drier version of either.
For a bit of green you could go with a salad, or some steamed broccoli.
Also great with a slice of Roasted Herb Bread.