A creamy, spicy twist on classic mac and cheese with tender Cajun-seasoned chicken and a crispy breadcrumb topping.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
8 oz elbow macaroni
2 boneless, skinless chicken breasts, diced
2 tbsp Cajun seasoning
2 tbsp olive oil
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Prepare the Crust:
Preheat oven to 375°F (190°C). Cook macaroni according to package instructions until al dente. Drain and set aside.
Toss diced chicken with Cajun seasoning. Heat olive oil in a large oven-safe skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same skillet, melt butter over medium heat. Whisk in flour to create a roux, cooking for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
Remove from heat and stir in cheddar and mozzarella cheeses until melted. Season with salt and pepper. Fold in cooked macaroni and chicken.
Combine panko and Parmesan in a small bowl. Sprinkle evenly over the mac and cheese mixture. Bake for 15-20 minutes until golden and bubbly.