One Pot Mac ‘n Cheese with Chicken

A while ago, I shared a Food Network video on my Facebook page of a one pot mac ‘n cheese recipe. Being a mac ‘n cheese expert, I had to try it for myself and find ways to tweak it and make it my own. This recipe is a great base to expand upon, or keep it simple and throw in your mix-ins. I didn’t change a whole lot of the Food Network recipe. Really, the biggest change I made was the cheeses I used and my mix-ins.  Let’s get cooking!

You Will Need for Mac ‘n Cheese:
Medium Saucepan
4 cups whole milk
3/4 lb. pasta (the Food Network recipe calls for Elbow Mac, but I like Radiatori)
3 oz. Mozzarella, shredded (about 1 cup)
8 oz. Mild Cheddar, shredded (about 3 cups)
2 oz. Cream Cheese, cut up
2 Tbsps. unsalted butter
1 tsp. Dijon mustard (if you don’t have Dijon, don’t worry…this is a totally optional ingredient, but worth it)
Large pinch Cayenne pepper
Large pinch nutmeg, freshly grated

You Will Need for Chicken:
2 large boneless, skinless chicken breasts
Garlic powder
Onion powder
Cayenne pepper

For this, I like to make the chicken the night before so it’s one less thing to worry about when you’re making the mac and cheese. To make the chicken, I use a copper pan. They heat up nicely, and are super easy to clean. Season your chicken really well on both sides with salt, pepper, garlic and onion powder, Lowry’s, and Cayenne pepper. Get your pan going over medium high heat and brown your chicken on both sides. Once it’s golden and delicious, remove the chicken from the heat and shred it. (I let it cool down and then just shred it with my hands). Once it’s shredded, put it back in the pan for a little while longer just to finish cooking up a little bit, and when it’s done you can put it in a food storage container and keep it in the fridge until you make the mac and cheese.

The mac and cheese is really easy to make. In your saucepan, bring the milk and pasta to a boil over medium heat. Make sure you stir the pasta occasionally to keep it from clumping. Let it cook until the pasta is tender, and the milk has thickened to the consistency of heavy cream…this should take about 4 to 5 minutes. Remove this from the heat, and stir in your cheeses, mustard, and spices. Make sure everything is smooth, and then add in the shredded chicken from the night before.

Thanks for reading! Enjoy!




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