Nashville Hot Chicken Mac and Cheese

Ingredients

Chicken breasts

2, boneless and skinless

Nashville hot sauce

1/2 cup, plus extra for drizzling

Macaroni

8 ounces, elbow or shell pasta

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups, whole or 2% preferred

Cheddar cheese

2 cups, shredded (sharp or mild, according to preference)

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. 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).
3. 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.
4. 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.
5. Slowly whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture comes to a simmer and thickens.
6. Remove the pot from heat and stir in the shredded cheddar cheese, mixing until melted and smooth. Season with salt and pepper to taste.
7. Add the drained macaroni to the cheese sauce, stirring to coat every piece. Set aside.
8. 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.
9. Serve the Nashville Hot Chicken Mac and Cheese hot, drizzling with additional Nashville hot sauce if desired for an extra kick.