Chicken Mac And Cheese On Cheddar Biscuit Recipe
Make Chicken Mac And Cheese On Cheddar Biscuit Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cheddar Biscuits
Chicken Mac and Cheese Filling
Finish & Optional Topping
Method
Cheddar Biscuits
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet or 9-inch ovenproof skillet if you plan to bake biscuits in a single pan.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp salt, and 1/2 tsp sugar until evenly combined.
- 3
Cut in butter
Add the 6 tablespoons of cold cubed butter to the flour mixture. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until mixture resembles coarse crumbs with pea-sized flecks of butter remaining.
- 4
Add cheese
Stir in 1 cup grated sharp cheddar until distributed through the dry mixture.
- 5
Add liquids and form dough
Whisk together 3 tablespoons cold buttermilk and 3/4 cup cold whole milk. Make a well in the center of the dry ingredients and pour in the milk mixture. Using a spoon or rubber spatula, fold gently until the dough just comes together (do not overmix). If dough seems dry, add up to 1 tablespoon more milk.
- 6
Shape biscuits
Turn the dough out onto a lightly floured surface. Fold the dough over itself 2-3 times to create layers, then pat to about 1-inch thickness. Use a 2.5–3-inch biscuit cutter (or a glass) to cut 6 round biscuits. Press scraps together lightly to cut remaining biscuits; avoid excessive handling.
- 7
Egg wash and bake
Optional: beat 1 egg with 1 tablespoon water and brush the tops for a shiny finish. Place biscuits on the prepared sheet or skillet, leaving slight space between. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Remove and set aside to cool slightly while preparing the filling.
Chicken Mac and Cheese Filling
- 8
Cook pasta
Bring a large pot of salted water to a boil (about 1 tablespoon salt). Add 8 oz elbow macaroni and cook 1 minute less than package directions for al dente (usually 7–8 minutes). Drain and set aside, reserving 1/4 cup of pasta cooking water.
- 9
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, stirring constantly, for 1–2 minutes until the raw flour taste is gone and mixture is lightly golden (do not brown).
- 10
Add milk and seasonings
Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream until smooth. Bring the mixture to a gentle simmer while whisking. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Simmer for 2–3 minutes until sauce thickens slightly.
- 11
Add cheeses
Remove the sauce from heat and add 1.5 cups shredded sharp cheddar and 1/2 cup shredded white cheddar or Monterey Jack, a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to 2 tablespoons reserved pasta water to reach desired consistency.
- 12
Combine with pasta and chicken
Stir the drained pasta into the cheese sauce until evenly coated. Fold in 2 cups cooked shredded or diced chicken and 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Finish & Assembly
- 13
Prepare topping (optional)
If using a crunchy topping, mix 1/4 cup panko breadcrumbs with 1 tablespoon melted butter and 1/4 cup grated Parmesan. Toast in a small skillet over medium heat for 2–3 minutes until lightly golden, stirring frequently. Set aside.
- 14
Assemble on biscuit
Split each warm cheddar biscuit horizontally. Spoon a generous portion (about 1/2 to 3/4 cup) of the chicken mac and cheese onto the bottom half of each biscuit, mounding slightly. If desired, sprinkle with the toasted panko-Parmesan mixture for crunch.
- 15
Serve
Top with the biscuit top and garnish with additional chopped parsley. Serve warm. Leftovers: store components separately (biscuits and mac & cheese) in airtight containers in the refrigerator for up to 3 days; reheat the mac & cheese gently on the stovetop with a splash of milk and warm biscuits in a 350°F oven for 5–8 minutes.