Crispy Nashville Hot Chicken Mac n Cheese
Serves 5
Directions
- 1Cut boneless chicken thighs into cubes.
- 2Season chicken with black pepper, smoked paprika, garlic powder, onion powder, chilli powder, baking powder, brown sugar, and olive oil.
- 3Mix the chicken and seasonings until the color changes and it's well coated.
- 4Cook the chicken in light butter on medium heat for 5 minutes on each side until golden brown and crispy.
- 5Lower the heat, add extra butter, dry spice rub (smoked paprika, garlic powder, onion powder) and fresh parsley to the cooked chicken.
- 6Mix until the chicken is perfectly coated and juicy, then set aside.
- 7In the same pan, add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, the seasoning mix (smoked paprika, garlic, onion powder, black pepper, chili powder), and fresh parsley.
- 8Stir continuously on low heat until the sauce is completely melted and smooth.
- 9Add cooked macaroni to the sauce.
- 10Mix until the macaroni is well coated and creamy.
- 11Serve the high-protein mac and cheese with the crispy Nashville hot chicken.
Ingredients
- 1000 g Boneless Chicken Thighs
- 1.5 Tsp Black Pepper
- 2.5 Tsp Smoked Paprika
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 1.5 Tsp Chilli Powder
- 2 Tbsp Baking Powder
- 2 Tbsp Brown Sugar
- 2 Tsp Olive Oil
- 30 g Reduced Fat Butter
- Dry Spice Rub
- Smoked Paprika
- Garlic Powder
- Onion Powder
- 2 Tbsp Fresh Parsley
- 270 g Uncooked Macaroni Pasta
- 350 g 1% Milk
- 200 g 50% Fat Cream Cheese
- 100 g Low Fat Sharp Cheddar
- 1.5 Tbsp Dijon Mustard
- 0.5 Tsp Black Pepper
- 0.5 Tsp Chilli Powder
- 1.5 Tbsp Fresh Parsley
Equipment
knifepanspatulameal prep containers
Tips
- For the chicken, cook until golden brown and crispy.
- For the mac n cheese sauce, stir continuously on low heat until completely melted and smooth.
- Let the sauce thicken slightly before adding cooked macaroni.
- Perfect for meal prep and can be stored for the week.
- Save this recipe for future use.
- Follow for more recipes!
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