Teresa's Recipes
Nashville Hot Chicken Mac and Cheese
Dive into this indulgent dish that marries the bold flavors of Nashville hot chicken with the creamy comfort of macaroni and cheese. Each bite delivers a delightful crunch from the spicy, crispy chicken, paired with the velvety cheese sauce that wraps the macaroni in pure bliss. This recipe is a modern twist on Southern classics, perfect for family gatherings or a cozy night in. The origins of Nashville hot chicken can be traced back to the 1930s, when it was created as a spicy response to a romantic betrayal, making this dish not only delicious but steeped in flavorful history.
Ingredients
- 2, boneless and skinless Chicken breasts
- 1/2 cup, plus extra for drizzling Nashville hot sauce
- 8 ounces, elbow or shell pasta Macaroni
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups, whole or 2% preferred Milk
- 2 cups, shredded (sharp or mild, according to preference) Cheddar cheese
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 700
- Fat: 40g
- Carbs: 55g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 6g
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken breasts in a baking dish and pour the Nashville hot sauce over them, ensuring they are well-coated. Bake for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
- In a large pot over medium heat, melt the butter. Once melted, add the flour and whisk constantly for about 1 minute to create a roux.
- Slowly whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture comes to a simmer and thickens.
- Remove the pot from heat and stir in the shredded cheddar cheese, mixing until melted and smooth. Season with salt and pepper to taste.
- Add the drained macaroni to the cheese sauce, stirring to coat every piece. Set aside.
- Once the chicken is finished baking, remove it from the oven and let it cool slightly. Shred the chicken using two forks and mix it into the macaroni and cheese.
- Serve the Nashville Hot Chicken Mac and Cheese hot, drizzling with additional Nashville hot sauce if desired for an extra kick.
Tips
- For added crunch, consider topping the mac and cheese with panko breadcrumbs mixed with melted butter before baking it for an additional 10 minutes.
- Feel free to adjust the level of spiciness by varying the amount of Nashville hot sauce used.