I’ve recently refined my mac and cheese recipe to product a thick, gooey sauce that sticks to each macaroni piece like delicious glue. My cheese sauce not only has cheddar, but also chicken stock, fish sauce, Shaoxing wine and sucralose, so it packs a real punch. I would not be remiss to say that anyone who’s tasted this is instantly transported to FlavorTown. Since then, I’ve worked more on the sides to find out the best pairing for this decadent treat.
This time I’m testing out fried chicken drumsticks with BBQ sauce as the side. I never bought cooking oil until my housemate Mandy moved in. I finally caved and purchased a small bottle of corn oil since not everyone likes the healthy no-oil taste. I poured in a measure and fried a couple of chicken drumsticks inside. I use a Happy Call Pan – a type of flappable pressure pan. It browns the skin and cooks the interior very well.
I served my mac and cheese with plain, unseasoned prawns the last round and I wanted to experiment with a heavier flavor profile this time. I tossed the cooked and rested fried chicken legs in some hickory smoke BBQ sauce. I really liked how well this tasted but unfortunately Mandy isn’t a fan of BBQ sauce. I had to wipe away the sauce for her portions of the drums.
The secret to my cheese sauce is flour. A lot of people omit this step but it’s essential to making a thick cheese sauce. You first melt butter in a saucepan then stir in the flour slowly to make a roux. Milk or cream is added next, stirring all the time so it combines well. I also add Shaoxing wine, fish sauce and chicken stock at this point. Cheese is added last and as soon as it melts, you pour the entire saucepan over the cooked macaroni.
I also had a side of broccoli to cut down on the heavy flavors. It’s simply microwaved with a bit of water so it’s still crunchy – the way Mandy likes it. It’s delicious! I like how the BBQ chicken drums go together with the creamy mac and cheese. Mac and cheese is another recipe that I’ve mastered and I can say with confidence tastes good.
Don’t you think so, Chika cat?