Description
Mac and Cheese with Crispy Chicken
Ingredients:
For the mac and cheese:
300 g elbow macaroni
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (warm)
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
Salt and pepper, to taste
For the crispy chicken:
250 g chicken breast, cut into bite-sized pieces
½ cup all-purpose flour
1 egg, beaten
1 cup breadcrumbs
½ tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
Vegetable oil, for frying
Garnish:
Fresh parsley, chopped
Grated parmesan cheese
Instructions:
1. Prepare the Macaroni:
Boil macaroni in salted water according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a saucepan, melt butter over medium heat. Add flour and whisk continuously to form a roux.
Gradually pour in warm milk while whisking to avoid lumps. Cook until the mixture thickens.
Reduce heat and stir in cheddar and parmesan cheese until melted. Season with salt and pepper.
Combine the cheese sauce with the cooked macaroni and mix well.
3. Prepare the Crispy Chicken:
Season chicken pieces with garlic powder, paprika, salt, and pepper.
Dredge each piece in flour, dip into the beaten egg, and coat with breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Fry the chicken pieces until golden and crispy. Drain on paper towels.
4. Assemble the Dish:
Serve the mac and cheese in bowls and top with crispy chicken pieces.
Garnish with parsley and extra parmesan cheese. Serve immediately.
Step-by-Step Guide
Begin by organizing your ingredients (mise en place). For the mac and cheese, grate your cheeses while the pasta water comes to a boil. Cook the macaroni until just al dente, as it will continue to cook in the sauce. For the sauce, ensure your milk is warm to prevent a grainy texture. When making the roux, whisk the butter and flour for a full minute to cook out the raw flour taste before slowly adding the milk. For the chicken, set up a breading station with three shallow dishes: flour, beaten egg, and breadcrumbs mixed with the seasonings. Keep one hand for dry ingredients and one for wet to avoid clumping.
Serving Suggestions
This dish is a hearty main course on its own. For a complete meal, serve it with a simple green salad dressed with a light vinaigrette to cut through the richness. Steamed green beans or roasted broccoli also make excellent, quick sides. For a fun twist, serve the mac and cheese in individual cast-iron skillets, topping with the crispy chicken and placing under a broiler for one minute for extra crunch. A dash of hot sauce or a sprinkle of smoked paprika on top can add a welcome kick.
How-to Summary
To make this dish, first cook the macaroni. Create a creamy cheese sauce by making a roux with butter and flour, then whisking in warm milk and cheeses. Combine sauce and pasta. For the chicken, season bite-sized pieces, then coat in flour, egg, and seasoned breadcrumbs. Pan-fry until golden and crispy. Assemble by topping the mac and cheese with the chicken, and garnish with parsley and parmesan.
Frequently Asked Questions
Can I bake this mac and cheese instead? Yes. After combining the pasta and sauce, transfer it to a baking dish, top with the breaded (but uncooked) chicken pieces, and bake at 190°C (375°F) for 25-30 minutes until the chicken is cooked through and the sauce is bubbly.
How can I make this recipe ahead of time? Prepare the mac and cheese and the crispy chicken separately. Store them in airtight containers in the fridge for up to 2 days. Reheat the mac and cheese in a saucepan with a splash of milk, and re-crisp the chicken in an air fryer or oven.
What’s the best cheese substitute for a sharper flavor? Swap half the cheddar for Gruyère or smoked Gouda. For extra tang, add a tablespoon of cream cheese to the sauce.
How do I keep the breading from falling off the chicken? Pat the chicken pieces completely dry before seasoning. Let the breaded chicken rest on a wire rack for 10 minutes before frying to help the coating set.
Can I use an air fryer for the chicken? Absolutely. Spray the breaded chicken with oil and air fry at 200°C (400°F) for 10-12 minutes, flipping halfway, until golden and cooked through.
Common Mistakes to Avoid
Avoid using cold milk in the cheese sauce, as it can cause the roux to seize and create lumps. Do not overcook the pasta, as it will become mushy when mixed with the hot sauce. When frying the chicken, ensure the oil is hot enough (a breadcrumb should sizzle immediately) to prevent greasy, soggy breading. Finally, do not add all the cheese sauce to the pasta at once; start with three-quarters and add more as needed to achieve your preferred creaminess.
Conclusion
This Mac and Cheese with Crispy Chicken combines the ultimate comfort food with a satisfying, crunchy protein for a truly decadent meal. By following the detailed steps and tips provided, you can master both the creamy sauce and the perfectly breaded chicken. This versatile dish is sure to become a family favorite, perfect for both weeknight dinners and impressing guests. Enjoy the delicious contrast of textures and flavors in every bite.