Garlic Parmesan Chicken Mac N Cheese
Garlic Parmesan Chicken Mac N Cheese
Ingredients
For the Mac N Cheese Base
- 4 tablespoons butter
- 4 garlic, cloves, minced
- 1 teaspoon chili flakes
- 1 sprig thyme
- 2 quarts heavy cream
- 1 tablespoon Dijon mustard
- 8 ounces white sharp cheddar cheese, shredded
- 6 ounces yellow sharp cheddar cheese, shredded
- 4 ounces Parmesan cheese, shredded
- 24 ounces elbow macaroni, dry
- 4 ounces 3 pepper Colby Jack cheese, shredded
For the Chicken Marinade
- 2 pounds chicken breast, cubed
- 1/4 cup egg whites
- 1/4 cup hot sauce
- 2 tablespoons yellow mustard
- 1 tablespoon Cajun spices
For the Dry Batter
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon Cajun spices
For the Garlic Parmesan Sauce
- 4 tablespoons butter, melted
- 4 garlic, cloves, minced
- 1 teaspoon chili flakes
- 1/2 teaspoon dried thyme
- 1/4 cup mayonnaise
- 2 ounces Parmesan cheese, grated
For Frying
- 4 cups vegetable oil, or as needed, for frying
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with egg whites, hot sauce, yellow mustard, and 1 tablespoon of Cajun spices. Mix well to ensure the chicken is fully coated. Set aside.
⏱️ 5 min
- 2
Prepare the dry batter: In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, and 1 tablespoon of Cajun spices. Mix thoroughly.
⏱️ 5 min
- 3
Dredge the chicken: Take each piece of marinated chicken and dredge it thoroughly in the dry batter, ensuring it's completely coated. Place the coated chicken on a plate or baking sheet. Repeat for all chicken pieces.
⏱️ 10 min
- 4
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min
- 5
Start the cheese sauce: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, and the sprig of thyme. Sauté until fragrant, about 1-2 minutes.
⏱️ 3 min
- 6
Add cream and mustard: Pour in the 2 quarts of heavy cream and add 1 tablespoon of Dijon mustard. Whisk the mixture until well combined and heated through, but do not boil.
⏱️ 5 min
- 7
Melt the cheese: Reduce the heat to low. Gradually add the shredded white sharp cheddar, yellow sharp cheddar, 4 ounces of Parmesan cheese, and 3 pepper Colby Jack cheese to the cream mixture. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Remove the thyme sprig.
⏱️ 7 min
- 8
Combine mac and cheese: Add the cooked and drained elbow macaroni to the cheese sauce. Stir everything together thoroughly until the macaroni is evenly coated. Keep warm over very low heat.
⏱️ 5 min
- 9
Fry the chicken: Heat about 4 cups of vegetable oil in a large deep skillet or Dutch oven to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350
- 10
Prepare the garlic Parmesan sauce for chicken: In a medium bowl, melt 4 tablespoons of butter. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, 1/2 teaspoon of dried thyme, 1/4 cup of mayonnaise, and 2 ounces of grated Parmesan cheese to the melted butter. Mix all the ingredients together until well combined.
⏱️ 5 min
- 11
Toss the chicken: Add the freshly fried chicken pieces to the garlic Parmesan sauce and toss until the chicken is evenly coated.
⏱️ 2 min
- 12
Assemble and serve: Serve generous portions of the prepared mac and cheese in bowls. Top each serving with the garlic Parmesan chicken. Enjoy immediately!
⏱️ 3 min
Kitchen Tools
Garlic Parmesan Chicken Mac N Cheese
For the Mac N Cheese Base
- 4 tablespoons butter
- 4 garlic, cloves, minced
- 1 teaspoon chili flakes
- 1 sprig thyme
- 2 quarts heavy cream
- 1 tablespoon Dijon mustard
- 8 ounces white sharp cheddar cheese, shredded
- 6 ounces yellow sharp cheddar cheese, shredded
- 4 ounces Parmesan cheese, shredded
- 24 ounces elbow macaroni, dry
- 4 ounces 3 pepper Colby Jack cheese, shredded
For the Chicken Marinade
- 2 pounds chicken breast, cubed
- 1/4 cup egg whites
- 1/4 cup hot sauce
- 2 tablespoons yellow mustard
- 1 tablespoon Cajun spices
For the Dry Batter
- 2 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon Cajun spices
For the Garlic Parmesan Sauce
- 4 tablespoons butter, melted
- 4 garlic, cloves, minced
- 1 teaspoon chili flakes
- 1/2 teaspoon dried thyme
- 1/4 cup mayonnaise
- 2 ounces Parmesan cheese, grated
For Frying
- 4 cups vegetable oil, or as needed, for frying
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the cubed chicken breast with egg whites, hot sauce, yellow mustard, and 1 tablespoon of Cajun spices. Mix well to ensure the chicken is fully coated. Set aside.
⏱️ 5 min - 2
Prepare the dry batter: In a separate shallow dish, combine the all-purpose flour, panko breadcrumbs, and 1 tablespoon of Cajun spices. Mix thoroughly.
⏱️ 5 min - 3
Dredge the chicken: Take each piece of marinated chicken and dredge it thoroughly in the dry batter, ensuring it's completely coated. Place the coated chicken on a plate or baking sheet. Repeat for all chicken pieces.
⏱️ 10 min - 4
Cook the macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta well and set aside.
⏱️ 10 min - 5
Start the cheese sauce: In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, and the sprig of thyme. Sauté until fragrant, about 1-2 minutes.
⏱️ 3 min - 6
Add cream and mustard: Pour in the 2 quarts of heavy cream and add 1 tablespoon of Dijon mustard. Whisk the mixture until well combined and heated through, but do not boil.
⏱️ 5 min - 7
Melt the cheese: Reduce the heat to low. Gradually add the shredded white sharp cheddar, yellow sharp cheddar, 4 ounces of Parmesan cheese, and 3 pepper Colby Jack cheese to the cream mixture. Stir continuously until all the cheese is melted and the sauce is smooth and creamy. Remove the thyme sprig.
⏱️ 7 min - 8
Combine mac and cheese: Add the cooked and drained elbow macaroni to the cheese sauce. Stir everything together thoroughly until the macaroni is evenly coated. Keep warm over very low heat.
⏱️ 5 min - 9
Fry the chicken: Heat about 4 cups of vegetable oil in a large deep skillet or Dutch oven to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature reaches 165°F). Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 10 min•🌡️ 350 - 10
Prepare the garlic Parmesan sauce for chicken: In a medium bowl, melt 4 tablespoons of butter. Add 4 cloves of minced garlic, 1 teaspoon of chili flakes, 1/2 teaspoon of dried thyme, 1/4 cup of mayonnaise, and 2 ounces of grated Parmesan cheese to the melted butter. Mix all the ingredients together until well combined.
⏱️ 5 min - 11
Toss the chicken: Add the freshly fried chicken pieces to the garlic Parmesan sauce and toss until the chicken is evenly coated.
⏱️ 2 min - 12
Assemble and serve: Serve generous portions of the prepared mac and cheese in bowls. Top each serving with the garlic Parmesan chicken. Enjoy immediately!
⏱️ 3 min