Description
Get ready to redefine your comfort food cravings with Spicy Mud Chicken Mac & Cheese! This dish perfectly balances creamy, dreamy macaroni and cheese with bold, exciting flavors from ‘mud-spiced’ chicken.
Ingredients
- Boneless, skinless chicken thighs
- Salt
- Black pepper
- Cayenne pepper
- Olive oil
- Unsalted butter
- Onion, finely diced
- Garlic, minced
- Smoked paprika
- Chili powder
- Tomato paste
- Beef broth
- Worcestershire sauce
- Cayenne pepper (additional pinch)
- Hot sauce
- Fresh jalapeños or serranos, finely diced
- Elbow macaroni (or preferred pasta)
- Whole milk
- Heavy cream
- All-purpose flour
- Sharp cheddar cheese, grated
- Smoked gouda cheese, grated
- Monterey Jack or Fontina cheese, grated
- Dry mustard
- Salt and black pepper to taste
Instructions
- Prepare the 'Mud Chicken': Season the boneless, skinless chicken thighs generously with salt, black pepper, and a pinch of cayenne. In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 3-5 minutes per side until beautifully browned. Remove them from the pot and set aside.
- Reduce the heat to medium. Add a tablespoon of butter to the pot, then toss in your finely diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, smoked paprika, chili powder, and an extra pinch of cayenne and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Return the seared chicken thighs to the pot, ensuring they are mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks, then return the shredded chicken to the pot with the 'mud' sauce. Stir in your chosen hot sauce. Taste and adjust seasoning and spice level. Keep warm on very low heat while you prepare the mac & cheese.
- Cook the Pasta: While the chicken is simmering, bring a large pot of salted water to a rolling boil. Add your elbow macaroni (or preferred pasta) and cook according to package directions, aiming for al dente. Drain the pasta well and set aside.
- Make the Cheese Sauce: In a separate large saucepan or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, for 2-3 minutes to create a roux.
- Gradually whisk in 4 cups of whole milk and 1 cup of heavy cream. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.
- Remove the pan from the heat. Gradually add your grated cheeses (sharp cheddar, smoked gouda, Monterey Jack) a handful at a time, whisking continuously until each addition is fully melted and smooth before adding more.
- Once all the cheese is melted, stir in 1 teaspoon of dry mustard and season generously with salt and black pepper to taste. If the sauce seems too thick, add a splash more milk.
- Combine & Bake (Optional, but Recommended!): Gently fold the drained pasta into the cheese sauce until every noodle is coated. Carefully fold in the warm, shredded Spicy Mud Chicken along with all its sauce. Stir until evenly distributed.
- Pour the mixture into a well-greased 9×13 inch baking dish. For an extra golden crust, sprinkle a little more shredded cheese and/or breadcrumbs over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly around the edges and golden brown on top. Let it rest for 5-10 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 800
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Don't rush the roux for a smooth cheese sauce. Grate your own cheese for the best melt. Adjust spiciness to your preference, and consider adding a topping for texture.