Crispy Nashville Hot Chicken Mac N Cheese
Serves 5
Directions
- 1Slice your chicken thighs into cubes.
- 2Season with black pepper, smoked paprika, garlic, onion and chilli powder, baking powder, brown sugar, and olive oil.
- 3Mix till the color changes.
- 4Cook the chicken in light butter on medium heat for 5 minutes each side until golden brown and crispy.
- 5Lower the heat, add more butter, dry spice mix and fresh parsley.
- 6Mix until perfectly coated and juicy, then set the chicken aside.
- 7Add low fat milk, light cream cheese, low fat cheddar, dijon mustard, seasoning mix, and fresh parsley.
- 8Stir continuously on low heat until melted and smooth.
- 9Add your cooked macaroni and mix.
- 10Serve your high protein meals.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs, cubed
- 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 Dark Brown Sugar
- 2 Tsp Olive Oil
- 30 g Reduced Fat Butter
- Dry Spice Rub
- 2 Tbsp Fresh Parsley, chopped
- 270 g Uncooked Macaroni Pasta
- 350 g Milk
- 200 g Fat Cream Cheese
- 100 g Low Fat Sharp Cheddar
- 1.5 Tbsp Mustard
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic & Onion Powder
- 0.5 Tsp Black Pepper
- 0.5 Tsp Chilli Powder
- 1.5 Tbsp Fresh Parsley, chopped
Tips
- Cook the chicken in light butter, medium heat for 4-5 mins each side
- Once cooked, lower the heat, add extra butter, dry spice mix and parsley. Mix thoroughly till well coated and spices are rubbed in.
- Pan on medium low heat, add milk, cream cheese, cheddar, mustard, spices and parsley.
- Use a spatula to continuously stir till all is melted and a smooth consistency.
- Let the sauce thicken slightly, then add cooked macaroni. Give it a mix till well coated and creamy.
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