High Protein Crispy Nashville Hot Chicken Mac n Cheese

Serves 5
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Directions

  1. 1Slice your chicken thighs into cubes.
  2. 2Slice your chicken thighs into cubes.
  3. 3Slice your chicken thighs into cubes.
  4. 4Season the chicken with black pepper, smoked paprika, garlic powder, onion powder, chili powder, baking powder, brown sugar, and olive oil.
  5. 5Season the chicken with black pepper, smoked paprika, garlic powder, onion powder, chili powder, baking powder, brown sugar, and olive oil.
  6. 6Season the chicken with black pepper, smoked paprika, garlic powder, onion powder, chili powder, baking powder, brown sugar, and olive oil.
  7. 7Mix the chicken until the color changes.
  8. 8Mix the chicken until the color changes.
  9. 9Mix the chicken until the color changes.
  10. 10Cook the chicken in light butter on medium heat for 5 minutes each side until golden brown and crispy.
  11. 11Cook the chicken in light butter on medium heat for 5 minutes each side until golden brown and crispy.
  12. 12Cook the chicken in light butter on medium heat for 5 minutes each side until golden brown and crispy.
  13. 13Lower the heat, add more butter, the dry spice mix, and fresh parsley to the chicken.
  14. 14Lower the heat, add more butter, the dry spice mix, and fresh parsley to the chicken.
  15. 15Lower the heat, add more butter, the dry spice mix, and fresh parsley to the chicken.
  16. 16Give it a good mix until perfectly juicy and delicious.
  17. 17Give it a good mix until perfectly juicy and delicious.
  18. 18Give it a good mix until perfectly juicy and delicious.
  19. 19Set the chicken aside.
  20. 20Set the chicken aside.
  21. 21Set the chicken aside.
  22. 22Add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, the seasoning mix, and fresh parsley to a pan.
  23. 23Add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, the seasoning mix, and fresh parsley to a pan.
  24. 24Add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, the seasoning mix, and fresh parsley to a pan.
  25. 25Stir continuously on low heat until completely melted and smooth.
  26. 26Stir continuously on low heat until completely melted and smooth.
  27. 27Stir continuously on low heat until completely melted and smooth.
  28. 28Let the sauce thicken slightly.
  29. 29Let the sauce thicken slightly.
  30. 30Let the sauce thicken slightly.
  31. 31Add your cooked macaroni to the sauce.
  32. 32Add your cooked macaroni to the sauce.
  33. 33Add your cooked macaroni to the sauce.
  34. 34Mix until well coated and creamy.
  35. 35Mix until well coated and creamy.
  36. 36Mix until well coated and creamy.

Ingredients

  • 1000 g Boneless Skinless Chicken Thighs, cubed
  • 1000 g Boneless Skinless Chicken Thighs, cubed
  • 1000 g Boneless Skinless Chicken Thighs, cubed
  • 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 Dark Brown Sugar
  • 2 Tbsp Dark Brown Sugar
  • 2 Tbsp Dark Brown Sugar
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 2 Tsp Olive Oil
  • 30 g Reduced Fat Butter (for cooking)
  • 30 g Reduced Fat Butter (for cooking)
  • 30 g Reduced Fat Butter (for cooking)
  • Dry Spice Rub - Smoked Paprika, Garlic Powder, Onion Powder
  • Dry Spice Rub - Smoked Paprika, Garlic Powder, Onion Powder
  • Dry Spice Rub - Smoked Paprika, Garlic Powder, Onion Powder
  • 2 Tbsp Fresh Parsley, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • 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 Mustard
  • 1.5 Tbsp Mustard
  • 1.5 Tbsp Mustard
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Onion Powder
  • 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, chopped
  • 1.5 Tbsp Fresh Parsley, chopped
  • 1.5 Tbsp Fresh Parsley, chopped

Equipment

panspatula

Tips

  • Cook the chicken until a crispy golden brown crust forms.
  • Lower the heat before adding extra butter, dry spice mix, and parsley to the chicken.
  • Continuously stir the cheese sauce until it is completely melted and smooth.
  • Let the sauce thicken slightly before adding cooked macaroni.