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Mac N Cheese With Grilled Chicken Recipe

Name: Brine Seafood & Raw Bars Mac N Cheese With Grilled Chicken Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups elbow macaroni; 6 cups water (for boiling); 1 tsp salt (for pasta water); 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1.5 cups whole milk; 1 cup yellow cheddar, shredded; 0.5 cup white cheddar or Monterey Jack, shredded; 2 tbsp cream cheese (optional, for extra creaminess); 0.5 tsp Dijon mustard (or yellow mustard); 0.25 tsp ground black pepper; 0.25 tsp salt (to taste for sauce); 0.25 cup optional breadcrumbs (for topping); 1 tsp optional melted butter (for breadcrumbs); 1 piece boneless skinless chicken breast; 1 tsp olive oil; 0.5 tsp salt; 0.25 tsp ground black pepper; 0.25 tsp garlic powder; 0.25 tsp paprika (optional, mild); 0.5 tsp lemon juice (optional); 1 tsp fresh parsley, chopped (optional); 1 tbsp grated Parmesan (optional)

Inspired by Brine Seafood & Raw Bar

Time35m

Serves2

Make Mac N Cheese With Grilled Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta & Cheese Sauce

2 cups Elbow macaroni

6 cups water (for boiling)

1 tsp salt (for pasta water)

2 tbsp Unsalted butter

2 tbsp 00 bread flour

1 1/2 cups whole milk

1 cup yellow cheddar, shredded

1/2 cup white cheddar or Monterey Jack, shredded

2 tbsp cream cheese (optional, for extra creaminess)

1/2 tsp Dijon mustard (or yellow mustard)

1/4 tsp ground black pepper

1/4 tsp salt (to taste for sauce)

1/4 cup optional breadcrumbs (for topping)

1 tsp optional melted butter (for breadcrumbs)

Grilled Chicken

1 piece boneless skinless chicken breast

1 tsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1/4 tsp Watkins garlic powder

1/4 tsp paprika (optional, mild)

1/2 tsp lemon juice (optional)

Finishing & Garnish

1 tsp fresh parsley, chopped (optional)

1 tbsp grated Parmesan (optional)

Method

Grilled Chicken

Prep the chicken

Pat the chicken breast dry with paper towels. If the breast is thick, butterfly it or pound gently to about 1/2 inch thickness so it cooks evenly.

Rub the chicken with olive oil, then season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp paprika. If using, drizzle 1/2 tsp lemon juice over the chicken.

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush the grill grates or pan lightly with oil to prevent sticking.

Grill the chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes before slicing into bite-sized pieces or strips appropriate for kids.

Pasta & Cheese Sauce

Cook the pasta

Bring 6 cups water to a rolling boil in a medium pot. Add 1 tsp salt and the 2 cups of elbow macaroni. Cook, stirring occasionally, until the pasta is al dente (about 7–9 minutes). Reserve 1/4 cup pasta cooking water, then drain the pasta and set aside.

Make a roux

In the same pot (or a clean medium saucepan) melt 2 tbsp unsalted butter over medium heat. Add 2 tbsp flour and whisk continuously for 1–1.5 minutes until the mixture is bubbling and lightly fragrant (do not let it brown).

Slowly pour in 1.5 cups whole milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Lower heat to low. Stir in 1 cup shredded yellow cheddar and 1/2 cup shredded white cheddar/Monterey Jack a handful at a time, stirring until fully melted and smooth. If using 2 tbsp cream cheese, stir it in now to make the sauce creamier.

Add 1/2 tsp Dijon mustard, 1/4 tsp ground black pepper and 1/4 tsp salt (adjust to taste). If the sauce seems too thick, add up to 2–3 tbsp reserved pasta water a little at a time until you reach a creamy consistency suitable for kids.

Return the drained macaroni to the pot and stir gently until evenly coated with cheese sauce. Keep warm over very low heat while you finish the chicken, stirring occasionally so it doesn't stick.

Optional breadcrumb topping

If using breadcrumbs, mix 1/4 cup breadcrumbs with 1 tsp melted butter. Sprinkle over the mac & cheese and, if desired, broil in a preheated broiler for 1–2 minutes until golden (watch carefully to avoid burning).

Plating & Finish

Divide the mac & cheese into 2 kid-sized portions (serves 2). Top each portion with sliced grilled chicken (about half the breast per portion) arranged in easy-to-eat strips or bite-sized pieces.

Sprinkle each plate with 1 tsp chopped parsley and 1 tbsp grated Parmesan if using. Serve warm. For picky kids, serve chicken on the side so they can mix as they like.