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Spicy Mac & Cheese with Grilled Chicken

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  • Yield: Serves 4-6 1x

Ingredients

Units Scale
  • 1 medium onion, chopped fine
  • 1/2 green bell pepper, chopped fine
  • 1/2 red bell pepper, chopped fine
  • 1/4 cup unsalted butter
  • 1/4 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)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated parmesan
  • 2 grilled chicken breasts, sliced into thin strips

Instructions

  1. Bring a large pot of water to a boil.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. Cook pasta in boiling salted water until al dente, about 7 minutes. Drain.
  5. 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.
  6. Spread pasta in an oven-safe casserole (or leave in the Dutch oven), and top with the breadcrumbs and Parmesan.
  7. Bake uncovered for 25 minutes until golden. While the pasta is baking, grill the chicken breasts.
  8. Serve immediately, topped with sliced grilled chicken.

Find it online: https://kitchenjoyblog.com/spicy-mac-and-cheese-with-grilled-chicken/