Description
Baked chicken mac and cheese with cajun chicken, creamy sauce, and a golden three-cheese topping.
Ingredients
CHICKEN
400g chicken breast, bite-size
1 tsp cajun seasoning
1 tsp garlic powder
1 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
2 tsp hot sauce
2 tsp white vinegar
2 tsp oil
1/2 tsp dark soy sauce
1/2 tbsp oil (for cooking)
MAC AND CHEESE
300g elbow macaroni (dry)
40g unsalted butter
5 cloves garlic, minced
20g flour
500ml full-fat milk
100ml heavy cream
40g cream cheese
1 tsp Dijon mustard
1 tsp black pepper
1.5 tsp garlic powder
1.5 tsp paprika
1 tsp onion powder
1/2 tsp red chili powder
Salt to taste
60g red Leicester, shredded
60g cheddar, shredded
100g mozzarella, shredded
105ml pasta water (reserved)
TOPPING
60g red Leicester, shredded
125g mozzarella, shredded
Instructions
1. Season chicken with spices, hot sauce, vinegar, soy sauce, and oil.
2. Cook macaroni slightly under; reserve pasta water.
3. Cook chicken until done; remove.
4. Make roux with butter, garlic, and flour.
5. Whisk in milk; simmer until thickened.
6. Add cream cheese, cream, Dijon, and seasonings.
7. Melt in cheeses gradually; add pasta water.
8. Stir in pasta and chicken, layer in baking dish with topping.
9. Bake at 425°F (220°C) until bubbly and golden.
Notes
Add cheese over low heat to prevent grainy sauce.
Undercook pasta slightly since it bakes.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baked
- Cuisine: American