Crispy Nashville Hot Chicken Mac N Cheese

Serves 2
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Directions

  1. 1Slice chicken thighs into cubes.
  2. 2Season with black pepper, smoked paprika, garlic, onion & chilli powder, baking powder, brown sugar and olive oil.
  3. 3Mix well.
  4. 4Cook the chicken in light butter on medium heat for 5 mins each side until golden brown and crispy.
  5. 5Lower the heat, add more butter, dry spice mix and fresh parsley.
  6. 6Mix until perfectly coated and juicy, then set the chicken aside.
  7. 7Add low-fat milk, light cream cheese, low-fat cheddar, Dijon mustard, seasoning mix, and fresh parsley.
  8. 8Stir continuously on low heat until melted and smooth.
  9. 9Add cooked macaroni and mix until creamy and indulgent.
  10. 10Serve and enjoy.

Ingredients

  • 400 g Boneless Skinless Chicken Thighs, cubed
  • 0.6 Tsp Black Pepper
  • 1 Tsp Smoked Paprika
  • 0.8 Tsp Garlic Powder
  • 0.8 Tsp Onion Powder
  • 0.6 Tsp Chilli Powder
  • 0.8 Tbsp Baking Powder
  • 0.8 Tbsp Dark Brown Sugar
  • 0.8 Tsp Olive Oil
  • 12 g Reduced Fat Butter
  • Smoked Paprika, Garlic Powder, Onion Powder
  • 0.8 Tbsp Fresh Parsley, chopped
  • 108 g Uncooked Macaroni Pasta
  • 140 g 1% Milk
  • 80 g 50% Fat Cream Cheese
  • 40 g Low Fat Sharp Cheddar
  • 0.6 Tbsp Mustard
  • 0.4 Tsp Smoked Paprika, Garlic & Onion Powder
  • 0.2 Tsp Black Pepper, Chilli Powder
  • 0.6 Tbsp Fresh Parsley, chopped

Equipment

KnifePan

Tips

  • Cook the chicken in light butter, medium heat for 4-5 mins each side. You want a crispy golden brown crust to form.
  • 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.