Stuffed Mac and Cheese Drumsticks
Stuffed Mac and Cheese Drumsticks
Ingredients
For the Mac and Cheese Filling
- 1 cup elbow macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Drumsticks
- 4 chicken drumsticks, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Breading
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 cup vegetable oil, or as needed for drizzling/frying
Instructions
- 1
Prepare the Mac and Cheese: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min
- 3
Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens slightly. Reduce heat to low.
⏱️ 3 min
- 4
Stir in the shredded sharp cheddar cheese, cream cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until all cheeses are melted and the sauce is smooth. Remove from heat and fold in the cooked macaroni. Stir until well combined. Let the mac and cheese cool slightly while you prepare the drumsticks; it should be thick enough to handle.
⏱️ 5 min
- 5
Prepare the Drumsticks: Carefully debone each chicken drumstick. Using a sharp paring knife, cut around the top of the bone, then scrape the meat down the bone to expose it. Snap the bone at the joint and pull it out, leaving the skin and meat intact as much as possible to form a pocket. Season the inside and outside of each deboned drumstick with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
⏱️ 15 min
- 6
Stuff the Drumsticks: Take about 1/4 to 1/3 cup of the cooled mac and cheese and firmly press it into the cavity of each deboned drumstick. Reshape the drumstick to enclose the filling, pulling the skin and meat around the mac and cheese to seal it as best as possible.
⏱️ 10 min
- 7
Set up Breading Station: In three separate shallow dishes, place: 1) 1/2 cup all-purpose flour, 2) 2 beaten large eggs, and 3) 1 1/2 cups Panko breadcrumbs mixed with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried thyme.
⏱️ 3 min
- 8
Bread the Drumsticks: Dredge each stuffed drumstick first in the plain flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the seasoned Panko breadcrumbs, pressing gently to ensure an even and thick coating.
⏱️ 5 min
- 9
Bake the Drumsticks: Preheat your oven to 400°F. Place the breaded drumsticks on a baking sheet lined with parchment paper or a wire rack. Drizzle each drumstick with about 1 tablespoon of vegetable oil (or spray with cooking spray for a lighter option).
⏱️ 5 min•🌡️ 400
- 10
Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the breading is golden brown and crispy. For extra crispiness, you can pan-fry them in a skillet with 1/4 inch of hot oil for 2-3 minutes per side before baking, then transfer to the oven to finish cooking.
⏱️ 35 min•🌡️ 400
- 11
Let the drumsticks rest for 5 minutes before serving. Enjoy your Stuffed Mac and Cheese Drumsticks!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Mac and Cheese Drumsticks
Ingredients
For the Mac and Cheese Filling
- 1 cup elbow macaroni, uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Chicken Drumsticks
- 4 chicken drumsticks, bone-in, skin-on
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon paprika
For the Breading
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 1 1/2 cups Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 cup vegetable oil, or as needed for drizzling/frying
Instructions
- 1
Prepare the Mac and Cheese: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 2 min - 3
Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens slightly. Reduce heat to low.
⏱️ 3 min - 4
Stir in the shredded sharp cheddar cheese, cream cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until all cheeses are melted and the sauce is smooth. Remove from heat and fold in the cooked macaroni. Stir until well combined. Let the mac and cheese cool slightly while you prepare the drumsticks; it should be thick enough to handle.
⏱️ 5 min - 5
Prepare the Drumsticks: Carefully debone each chicken drumstick. Using a sharp paring knife, cut around the top of the bone, then scrape the meat down the bone to expose it. Snap the bone at the joint and pull it out, leaving the skin and meat intact as much as possible to form a pocket. Season the inside and outside of each deboned drumstick with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
⏱️ 15 min - 6
Stuff the Drumsticks: Take about 1/4 to 1/3 cup of the cooled mac and cheese and firmly press it into the cavity of each deboned drumstick. Reshape the drumstick to enclose the filling, pulling the skin and meat around the mac and cheese to seal it as best as possible.
⏱️ 10 min - 7
Set up Breading Station: In three separate shallow dishes, place: 1) 1/2 cup all-purpose flour, 2) 2 beaten large eggs, and 3) 1 1/2 cups Panko breadcrumbs mixed with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon dried thyme.
⏱️ 3 min - 8
Bread the Drumsticks: Dredge each stuffed drumstick first in the plain flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the seasoned Panko breadcrumbs, pressing gently to ensure an even and thick coating.
⏱️ 5 min - 9
Bake the Drumsticks: Preheat your oven to 400°F. Place the breaded drumsticks on a baking sheet lined with parchment paper or a wire rack. Drizzle each drumstick with about 1 tablespoon of vegetable oil (or spray with cooking spray for a lighter option).
⏱️ 5 min•🌡️ 400 - 10
Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the breading is golden brown and crispy. For extra crispiness, you can pan-fry them in a skillet with 1/4 inch of hot oil for 2-3 minutes per side before baking, then transfer to the oven to finish cooking.
⏱️ 35 min•🌡️ 400 - 11
Let the drumsticks rest for 5 minutes before serving. Enjoy your Stuffed Mac and Cheese Drumsticks!
⏱️ 5 min