Скачать или смотреть UNDRE $8.00 THE BEST GRAPE JELLY SESAME CHICKEN - NO DRAIN MAC AND CHEESE WITH BROCCOLI | EAS Y |

Sticky Grape Jelly–Sesame (or not) Chicken Legs
(Oven method – 30 minutes total)
Ingredients (for 10–12 chicken legs, feeds 4–6 hungry people)
10–12 chicken legs (about 4–5 lbs total)
1 cup grape jelly (any brand)
¼ cup soy sauce (or 3 Tbsp Worcestershire if you’re out of soy)
2 Tbsp ketchup (adds tang and color)
2–3 Tbsp sesame oil OR any cooking oil you have (I did 1 tbs Sesame and the rest veg. oil)
3 garlic cloves, minced OR 1 tsp garlic powder
Optional but awesome: 1–2 tsp chili flakes, sriracha, or hot sauce
Optional: 1 Tbsp sesame seeds or chopped green onions to sprinkle at the end

Instructions
Heat oven to 425°F. Line a big sheet pan with foil (saves cleanup) and put a rack on it if you have one (for extra crispiness).
Pat the chicken legs dry and place on the pan. Season lightly with salt & pepper.
In a bowl or microwave-safe measuring cup, stir together grape jelly, soy sauce, ketchup, oil, garlic, and chili flakes/hot sauce. Microwave 30–45 seconds so it melts and mixes easily.
Brush about half the sauce all over the legs (get in the crevices).
Bake 15 minutes.
Pull them out, flip the legs, brush with almost all the remaining sauce.
Bake another 12–15 minutes (total 27–30 min) until the legs hit 185–195°F inside (super juicy) and the sauce is thick and sticky.
Hit them with the last spoonful of sauce and sesame seeds/green onions if you have them, then serve.
You’re literally 30 minutes away from “best dinner ever” Go for it!
Super-Creamy Stovetop Mac & Cheese
(Perfect side-dish amount for 6 people alongside your sticky grape-jelly chicken legs – ready in 15 minutes)
Ingredients
8 oz (about 2 cups dry) elbow macaroni, small shells, or any short pasta
1½ cups milk (whole or 2% is best)
¾ cup water
2 Tbsp butter
¾ tsp salt
¼ tsp garlic powder (optional but delicious)
¼ tsp dry mustard powder OR a small squirt of regular mustard
Couple pinches black pepper
2 cups freshly shredded sharp cheddar (or a cheddar-Jack mix)
¼ cup grated Parmesan or an extra handful of cheddar
Optional: 1–2 Tbsp heavy cream or a spoonful of the grape-jelly pan sauce at the end
Quick Instructions
Put everything except the cheeses into a medium pot (pasta, milk, water, butter, salt, garlic powder, mustard, pepper).
Bring to a gentle boil over medium-high, stirring constantly.
Once bubbling, lower heat to medium-low and cook 7–9 minutes, stirring often, until pasta is tender and most liquid is absorbed.
Turn heat to low, add all the cheese in 2–3 batches, stirring until melted and silky. Splash in a tiny bit more milk or cream if you want it looser.
Taste, add a pinch more salt if needed, and (totally optional but amazing) stir in 1–2 spoonfuls of the sticky grape-jelly sauce from the chicken pan.
That’s it — one pot, about 15 minutes, perfect side-dish size, and ridiculously creamy. Enjoy! 🧀

Bon Appetit y'all
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