There are some things I will never outgrow. Today I get to travel to Walt Disney World in Orlando to attend Food Blog Forum 2015, my first blogging event. I've wanted to go to an event for a while, and Kitchen Joy just had its 2nd birthday so this seemed an appropriate way to celebrate. I am so excited to meet other bloggers, and extremely nervous at the same time. I’m definitely out of my league among the other uber-successful and crazy inspiring bloggers in attendance. Not to mention my lifelong kindred spirit, Minnie Mouse. The girl can rock a polka dot skirt like none other.
Given that I am shameless in my love for all things Disney, I also have no intention of ever abandoning my insatiable hunger for macaroni and cheese. This recipe for Spicy Mac and Cheese with Grilled Chicken is truly a complete meal that packs enough of a flavor kick to satisfy any adult. My 6 year-old self would hate the spiciness, so I guess I have grown a little.
This recipe is a nod to an exceptionally great mac and cheese that I enjoyed in Upstate New York last Spring with my Mom and Sister. It had been a long journey on the roads to visit my sister at school, and the hunger was real. We found this great sort of brewery-style restaurant and I was thrilled with my selection. I must say though, this homemade version is even better.
Spicy Mac & Cheese with Grilled Chicken
- Yield: Serves 4-6 1x
Ingredients
- 1 medium onion, chopped fine
- ½ green bell pepper, chopped fine
- ½ red bell pepper, chopped fine
- ¼ cup unsalted butter
- ¼ cup flour
- 4 cups whole milk
- 1 pound cavatappi pasta
- 8-ounces Monterrey Jack cheese, grated
- 8-ounces sharp white cheddar, grated
- 10 drops hot sauce (adjust to suit your tastes)
- ¼ cup breadcrumbs
- ¼ cup grated parmesan
- 2 grilled chicken breasts, sliced into thin strips
Instructions
- Bring a large pot of water to a boil.
- Preheat oven to 375 degrees F.
- In a large saucepan or Dutch oven, saute the onion and bell peppers in the butter until tender. Sprinkle with flour and cook a few minutes until flour is lightly golden, but not browned. Slowly drizzle in the milk, stirring constantly. Bring to a simmer and season to taste with salt and pepper.
- Cook pasta in boiling salted water until al dente, about 7 minutes. Drain.
- Add drained pasta and grated monterrey jack and white cheddar to the pot with the milk mixture. Stir until combined. Add hot sauce to suit your preferences and adjust seasonings as needed.
- Spread pasta in an oven-safe casserole (or leave in the Dutch oven), and top with the breadcrumbs and Parmesan.
- Bake uncovered for 25 minutes until golden. While the pasta is baking, grill the chicken breasts.
- Serve immediately, topped with sliced grilled chicken.
Have a fantastic weekend! I'll be sure to say hello to Minnie for you.
~Mandy
deliciousdaydreams
Have a great time at your conference! You'll be in my neck of the woods, so I apologize for the less than sunny weather this weekend. I'm sure, though, that it's much warmer than Michigan.
sarbsgirl
Looks delicious!!! Joe will love this recipe. Enjoy every minute at the forum!!
Tina :)
Sebrina
Hi,
What makes this "spicy"
Mandy
Hi Sebrina,
The spice is subtle from the peppers. If you like things rather spicy (I do not), I recommend adding hot sauce to suit your taste.
CakePants
Mmm...this looks delicious! I will never outgrow a good bowl of mac and cheese. I hope you have a great time at the Food Blog Forum - will you be reporting back about your experience...?
Mandy
CakePants, I will definitely be sharing about my experience at Food Blog Forum VERY soon. So many photos to sort through, but believe me when I say it was incredible!
Kelsey
you've outdone yourself with this one. looks spectacular. im speechless!