Spicy Chicken and Macaroni and Cheese
Spicy Chicken and Macaroni and Cheese
Ingredients
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon hot sauce
For the Spicy Macaroni and Cheese
- 2 cups elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the Spicy Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper until evenly coated.
⏱️ 10 min
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min•🌡️ 165
- 3
Reduce heat to low. Stir in the chicken broth and 1 tablespoon of hot sauce, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until the sauce slightly thickens. Remove from heat and set aside.
⏱️ 5 min
- 4
Prepare the Spicy Macaroni and Cheese: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min
- 7
Reduce heat to low. Stir in the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese until completely melted and smooth. Add the Dijon mustard, 1 teaspoon hot sauce, red pepper flakes, salt, and black pepper. Stir until well combined.
⏱️ 5 min
- 8
Add the drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
⏱️ 2 min
- 9
To serve, spoon a generous portion of the spicy macaroni and cheese into a bowl. Top with the spicy chicken, allowing some of the chicken's sauce to mingle with the pasta. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken and Macaroni and Cheese
For the Spicy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon hot sauce
For the Spicy Macaroni and Cheese
- 2 cups elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce, or more, to taste
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the Spicy Chicken: In a medium bowl, toss the chicken pieces with olive oil, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper until evenly coated.
⏱️ 10 min - 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min•🌡️ 165 - 3
Reduce heat to low. Stir in the chicken broth and 1 tablespoon of hot sauce, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes until the sauce slightly thickens. Remove from heat and set aside.
⏱️ 5 min - 4
Prepare the Spicy Macaroni and Cheese: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the warmed milk, a little at a time, until smooth and no lumps remain. Continue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
⏱️ 7 min - 7
Reduce heat to low. Stir in the shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese until completely melted and smooth. Add the Dijon mustard, 1 teaspoon hot sauce, red pepper flakes, salt, and black pepper. Stir until well combined.
⏱️ 5 min - 8
Add the drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
⏱️ 2 min - 9
To serve, spoon a generous portion of the spicy macaroni and cheese into a bowl. Top with the spicy chicken, allowing some of the chicken's sauce to mingle with the pasta. Serve immediately.
⏱️ 5 min