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Chicken Mac and Cheese
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Whisk the half-and-half, broth, bouillon, hot sauce, mustard powder, dried seasonings, paprika, and pepper in a measuring cup. Bring a pot of salted water to a boil for the shells.
- 2
Slice the chicken breasts into thinner cutlets, pat them dry, and season with salt and pepper. Sear in olive oil over medium-high heat for 4–5 minutes per side, until golden and 165°F inside. Rest 5 minutes, then cut into bite-size pieces.
- 3
Cook the shells until al dente and drain. In the chicken skillet, add the wine and scrape up the browned bits. Reduce it by half, about 4–5 minutes, then melt in the butter and whisk in the flour for 1–2 minutes.
- 4
Add the dairy mixture in small splashes, stirring constantly. Simmer gently for 3–4 minutes, until it coats a spoon. Turn the heat to low and stir in the cheddar and Parmesan a handful at a time.
- 5
Fold the shells and chicken into the cheese sauce. Let the pan sit for 2 minutes so the sauce clings, then serve while warm.