Description
Grilled Chicken Mac and Cheese
Ingredients
For the Chicken:
2 large chicken breasts, cut into strips
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and black pepper to taste
For the Mac and Cheese:
12 oz elbow macaroni or your favorite pasta
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Optional Garnish:
Fresh parsley, chopped
Instructions
Cook the Pasta:
Boil the macaroni in salted water according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:
In a bowl, toss the chicken strips with olive oil, garlic powder, smoked paprika, salt, and pepper.
Heat a grill pan or skillet over medium-high heat and cook the chicken strips for 4-5 minutes per side, or until fully cooked. Remove and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
Bring the mixture to a gentle simmer and stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste.
Combine the Pasta and Sauce:
Toss the cooked pasta in the cheese sauce until fully coated.
Assemble the Dish:
Plate the creamy mac and cheese and top with the grilled chicken strips. Garnish with fresh parsley for added flavor and color.
Enjoy the Comfort!
This grilled chicken mac and cheese is the ultimate comfort food, combining smoky, tender chicken with creamy, cheesy pasta. Perfect for a family dinner or a cozy night in!
Let me know if you’d like adjustments or additional sides for the recipe!
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, prepare all ingredients before starting to cook. For the chicken, ensure strips are of even thickness for uniform cooking. Begin boiling your pasta water first, as it takes the longest. While the pasta cooks, season and grill your chicken in a hot, lightly oiled pan, resisting the urge to move it until a good sear forms. For the cheese sauce, the key is a consistent medium heat. After whisking in the flour to make the roux, let it cook for a full 90 seconds to remove the raw flour taste. When adding milk and cream, pour in a slow, steady stream while whisking vigorously. Remove the sauce from heat before adding the shredded cheese; this prevents it from becoming grainy. Finally, combine the drained pasta with the sauce immediately, then top with the rested, sliced chicken.
Serving Suggestions
This hearty dish is a meal in itself, but it pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a vegetable side, try roasted broccoli or garlicky sautéed spinach. To elevate a casual gathering, serve it in individual cast-iron skillets. A sprinkle of extra shredded cheese and a quick broil before serving adds a delightful crispy top. For a fresh finish, the chopped parsley garnish is highly recommended.
How-to Summary
Boil pasta until al dente. Season and grill chicken strips until cooked through. Create a cheese sauce by making a butter-flour roux, whisking in milk and cream, then melting in cheddar and mozzarella. Combine sauce with pasta, top with sliced chicken, and garnish with parsley.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Cavatappi, shells, or penne are excellent choices as their shapes hold the creamy sauce well.
How can I prevent my cheese sauce from being lumpy? Ensure your roux is fully combined before adding liquids, and add the milk/cream slowly while whisking constantly. Having your dairy at room temperature also helps.
Can I make this dish ahead of time? You can prepare components ahead, but assemble just before serving. The sauce can thicken upon standing; loosen it with a splash of warm milk when reheating.
What’s the best way to reheat leftovers? Reheat gently on the stovetop with a small addition of milk or cream to restore the sauce’s creaminess. The microwave can make the pasta rubbery.
Can I use pre-shredded cheese? It’s better to shred your own. Pre-shredded cheese contains anti-caking agents that can prevent a perfectly smooth melt.
Common Mistakes to Avoid
- Overcooking the pasta, which will become mushy when mixed with the sauce. Always cook to al dente.
- Adding cheese to a boiling sauce, which can cause it to separate and become oily.
- Using high heat for the cheese sauce, leading to scorching and lumps.
- Cutting the chicken immediately after grilling. Let it rest for 5 minutes to retain its juices.
- Underseasoning the chicken and the sauce. Taste and adjust seasoning at the end.
Conclusion
This Grilled Chicken Mac and Cheese masterfully combines simple, comforting elements into a truly satisfying meal. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish at home. The smoky, seasoned chicken perfectly complements the rich, velvety cheese sauce, making it a guaranteed crowd-pleaser for any occasion. Remember, the secret lies in patient, attentive cooking—from the roux to the resting chicken. Enjoy the delicious results of your culinary effort.