Crispy Nashville Hot Chicken Mac n Cheese

Serves 5
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Directions

  1. 1Cut boneless chicken thighs into cubes.
  2. 2Cut boneless chicken thighs into cubes.
  3. 3Cut boneless chicken thighs into cubes.
  4. 4Season chicken with black pepper, smoked paprika, garlic powder, onion powder, chilli powder, baking powder, brown sugar, and olive oil.
  5. 5Season chicken with black pepper, smoked paprika, garlic powder, onion powder, chilli powder, baking powder, brown sugar, and olive oil.
  6. 6Season chicken with black pepper, smoked paprika, garlic powder, onion powder, chilli powder, baking powder, brown sugar, and olive oil.
  7. 7Mix the chicken and seasonings until the color changes and it's well coated.
  8. 8Mix the chicken and seasonings until the color changes and it's well coated.
  9. 9Mix the chicken and seasonings until the color changes and it's well coated.
  10. 10Cook the chicken in light butter on medium heat for 5 minutes on each side until golden brown and crispy.
  11. 11Cook the chicken in light butter on medium heat for 5 minutes on each side until golden brown and crispy.
  12. 12Cook the chicken in light butter on medium heat for 5 minutes on each side until golden brown and crispy.
  13. 13Lower the heat, add extra butter, dry spice rub (smoked paprika, garlic powder, onion powder) and fresh parsley to the cooked chicken.
  14. 14Lower the heat, add extra butter, dry spice rub (smoked paprika, garlic powder, onion powder) and fresh parsley to the cooked chicken.
  15. 15Lower the heat, add extra butter, dry spice rub (smoked paprika, garlic powder, onion powder) and fresh parsley to the cooked chicken.
  16. 16Mix until the chicken is perfectly coated and juicy, then set aside.
  17. 17Mix until the chicken is perfectly coated and juicy, then set aside.
  18. 18Mix until the chicken is perfectly coated and juicy, then set aside.
  19. 19In 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.
  20. 20In 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.
  21. 21In 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.
  22. 22Stir continuously on low heat until the sauce is completely melted and smooth.
  23. 23Stir continuously on low heat until the sauce is completely melted and smooth.
  24. 24Stir continuously on low heat until the sauce is completely melted and smooth.
  25. 25Add cooked macaroni to the sauce.
  26. 26Add cooked macaroni to the sauce.
  27. 27Add cooked macaroni to the sauce.
  28. 28Mix until the macaroni is well coated and creamy.
  29. 29Mix until the macaroni is well coated and creamy.
  30. 30Mix until the macaroni is well coated and creamy.
  31. 31Serve the high-protein mac and cheese with the crispy Nashville hot chicken.
  32. 32Serve the high-protein mac and cheese with the crispy Nashville hot chicken.
  33. 33Serve the high-protein mac and cheese with the crispy Nashville hot chicken.

Ingredients

  • 1000 g Boneless Chicken Thighs
  • 1000 g Boneless Chicken Thighs
  • 1000 g Boneless Chicken Thighs
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 1.5 Tsp Black Pepper
  • 2.5 Tsp Smoked Paprika
  • 2.5 Tsp Smoked Paprika
  • 2.5 Tsp Smoked Paprika
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 2 Tsp Onion Powder
  • 1.5 Tsp Chilli Powder
  • 1.5 Tsp Chilli Powder
  • 1.5 Tsp Chilli Powder
  • 2 Tbsp Baking Powder
  • 2 Tbsp Baking Powder
  • 2 Tbsp Baking Powder
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Brown Sugar
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 30 g Reduced Fat Butter
  • 30 g Reduced Fat Butter
  • 30 g Reduced Fat Butter
  • Dry Spice Rub
  • Dry Spice Rub
  • Dry Spice Rub
  • Smoked Paprika
  • Smoked Paprika
  • Smoked Paprika
  • Garlic Powder
  • Garlic Powder
  • Garlic Powder
  • Onion Powder
  • Onion Powder
  • Onion Powder
  • 2 Tbsp Fresh Parsley
  • 2 Tbsp Fresh Parsley
  • 2 Tbsp Fresh Parsley
  • 270 g Uncooked Macaroni Pasta
  • 270 g Uncooked Macaroni Pasta
  • 270 g Uncooked Macaroni Pasta
  • 350 g 1% Milk
  • 350 g 1% Milk
  • 350 g 1% Milk
  • 200 g 50% Fat Cream Cheese
  • 200 g 50% Fat Cream Cheese
  • 200 g 50% Fat Cream Cheese
  • 100 g Low Fat Sharp Cheddar
  • 100 g Low Fat Sharp Cheddar
  • 100 g Low Fat Sharp Cheddar
  • 1.5 Tbsp Dijon Mustard
  • 1.5 Tbsp Dijon Mustard
  • 1.5 Tbsp Dijon Mustard
  • 0.5 Tsp Black Pepper
  • 0.5 Tsp Black Pepper
  • 0.5 Tsp Black Pepper
  • 0.5 Tsp Chilli Powder
  • 0.5 Tsp Chilli Powder
  • 0.5 Tsp Chilli Powder
  • 1.5 Tbsp Fresh Parsley
  • 1.5 Tbsp Fresh Parsley
  • 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.
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