Mac Bomb Recipe

Boil pasta and blanchi broccoli

Bring 6 cups water to a rolling boil in a large pot with 1 tablespoon salt. Add 3 cups elbow macaroni and cook for 7-8 minutes until just shy of al dente (check package instructions). With 2 minutes remaining, add 2 cups broccoli florets to the pot to blanch. Reserve 1/2 cup of pasta cooking water, then drain pasta and broccoli in a colander. Return pasta and broccoli to the pot, stir in 2 tablespoons unsalted butter until melted and set pot aside off heat.

Prepare nugget mixture

In a medium bowl combine 1 lb ground chicken, 1/4 cup finely grated onion, 1 tsp minced garlic, 2 tablespoons chopped parsley, 1/2 cup panko, 1/4 cup flour, 1 egg, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Mix gently until just combined; avoid overworking to keep nuggets tender. If mixture seems too wet, add up to 2 tablespoons more panko.

Form and cook nuggets

Shape mixture into 16 small nugget-sized patties (about 1 tablespoon each). Heat a large nonstick skillet over medium heat and add 3 tablespoons vegetable oil. When oil is shimmering, add nuggets in a single layer (cook in batches if necessary). Pan-fry 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked nuggets to a paper-towel-lined plate and keep warm.

Make a roux and add milk

In a medium saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, for 1 minute to remove raw flour taste. Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer; continue whisking until thickened, about 3-4 minutes.

Finish cheese sauce

Lower heat to low and stir in 2 tablespoons cream cheese and 1 teaspoon Dijon mustard until smooth. Remove saucepan from heat and gradually whisk in 2 cups shredded sharp cheddar until melted and smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

While other components cook, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon dill pickle relish, 1 teaspoon yellow mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon lemon juice and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning; refrigerate until ready to serve.

Combine macaroni and cheese sauce

Return the drained pasta and broccoli to the pot over low heat. Pour the cheese sauce over pasta and stir gently to coat everything evenly. If the mixture looks dry, add a splash of the reserved pasta water until creamy.

Plate and top with nuggets

Divide the mac and broccoli between 4 bowls (serving spoon or ladle). Top each portion with 4 warm housemade nuggets arranged on top.

Finish with burger sauce and garnish

Drizzle about 1 tablespoon burger sauce over each bowl (reserve extra for serving). Sprinkle each portion with 1 tablespoon grated Parmesan (optional) and a pinch of chopped chives or parsley. Add cracked black pepper to taste and serve immediately.