Chicken:
Chicken breasts (1,000g)
Smoked paprika (2 tsp)
Ancho chili powder (1 tsp)
Garlic powder (1 tsp)
Onion powder (1 tsp)
Cumin (1 tsp)
Mustard powder (1/2 tsp)
Brown sugar (20g)
Cayenne pepper (1/4 tsp)
Salt (2 tsp)
Black pepper (1 tsp)
Mac ‘N’ Cheese:
Macaroni pasta (250g)
Sharp cheddar (60g)
Smoked gouda (80g)
1% milk (4 oz)
Whipped Greek cream cheese (80g)
Salt (1 tsp)
Black pepper (1 tsp)
Other:
BBQ sauce (80g)
Green onion or parsley (for garnish)
1. In a mixing bowl, add all of the chicken seasonings together – smoked paprika, ancho chili powder, garlic powder, onion powder, cumin, mustard powder, brown sugar, cayenne, salt, black pepper – and mix until well combined. Spray the chicken with oil, and then coat all of the chicken with all of the seasoning.
2. To sear the chicken, place it in an oiled skillet (preferably cast iron) set over medium heat and let cook until color is developed on both sides and the internal temp reaches 165 degrees (F). Once done, place off to the side and slice into strips or bite-sized pieces (we generally use chicken strips rather than whole breasts for this recipe, but both work).
3. To cook the macaroni pasta, simply add to boiling water and let simmer until done.
4. Once done, drain the pasta, and then in the same pot, add in the whipped Greek cream cheese, sharp cheddar, smoked gouda, milk, salt, and black pepper. Mix until well combined.
5. To serve, layer your mac ‘n’ cheese at the bottom, then place your chicken over the top. Layer on your BBQ sauce (we use the Kinder’s brand), and then some freshly chopped parsley as an optional garnish. Enjoy! 🙂
