Chipotle Chicken Mac & Cheese with a Crispy Top
Chipotle Chicken Mac & Cheese with a Crispy Top
Ingredients
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mac & Cheese
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tablespoon chipotle in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Crispy Top
- 1 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 2
Season chicken pieces with olive oil, chipotle powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 4
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 5
In a large saucepan or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 6
Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Reduce heat to low. Stir in the minced chipotle in adobo sauce, adobo sauce, shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir until all the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 5 min
- 8
Add the cooked macaroni and cooked chipotle chicken to the cheese sauce. Stir gently to combine everything evenly.
⏱️ 2 min
- 9
Pour the macaroni and cheese mixture into the prepared baking dish.
⏱️ 1 min
- 10
In a small bowl, combine Panko breadcrumbs, grated Parmesan cheese, melted butter, and smoked paprika. Mix well until the breadcrumbs are evenly coated.
⏱️ 3 min
- 11
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
⏱️ 1 min
- 12
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375
- 13
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle Chicken Mac & Cheese with a Crispy Top
For the Chipotle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mac & Cheese
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tablespoon chipotle in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Crispy Top
- 1 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon smoked paprika
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 2
Season chicken pieces with olive oil, chipotle powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 4
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 5
In a large saucepan or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 6
Gradually whisk in the warmed whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Reduce heat to low. Stir in the minced chipotle in adobo sauce, adobo sauce, shredded sharp cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir until all the cheese is melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 5 min - 8
Add the cooked macaroni and cooked chipotle chicken to the cheese sauce. Stir gently to combine everything evenly.
⏱️ 2 min - 9
Pour the macaroni and cheese mixture into the prepared baking dish.
⏱️ 1 min - 10
In a small bowl, combine Panko breadcrumbs, grated Parmesan cheese, melted butter, and smoked paprika. Mix well until the breadcrumbs are evenly coated.
⏱️ 3 min - 11
Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
⏱️ 1 min - 12
Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown and crispy.
⏱️ 25 min•🌡️ 375 - 13
Remove from oven and let rest for 5 minutes before serving.
⏱️ 5 min