High Protein Crispy Nashville Hot Chicken Mac n Cheese
Serves 5
Directions
- 1Slice your chicken thighs into cubes.
- 2Season the chicken with black pepper, smoked paprika, garlic powder, onion powder, chili powder, baking powder, brown sugar, and olive oil.
- 3Mix the chicken until 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, the dry spice mix, and fresh parsley to the chicken.
- 6Give it a good mix until perfectly juicy and delicious.
- 7Set the chicken aside.
- 8Add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, the seasoning mix, and fresh parsley to a pan.
- 9Stir continuously on low heat until completely melted and smooth.
- 10Let the sauce thicken slightly.
- 11Add your cooked macaroni to the sauce.
- 12Mix until well coated and creamy.
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 (for cooking)
- Dry Spice Rub - Smoked Paprika, Garlic Powder, Onion Powder
- 2 Tbsp Fresh Parsley, chopped
- 270 g Uncooked Macaroni Pasta
- 350 g 1% Milk
- 200 g 50% Fat Cream Cheese
- 100 g Low Fat Sharp Cheddar
- 1.5 Tbsp Mustard
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 0.5 Tsp Black Pepper
- 0.5 Tsp Chilli Powder
- 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.
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