Spicy Cajun Chicken Mac and Cheese
This Spicy Cajun Chicken Mac and Cheese is creamy, cheesy, and packed with bold Cajun flavors for the perfect comforting weeknight meal.
Equipment
- Large Pot
- Large skillet or sauté pan
- Medium Saucepan
- Wooden spoon or whisk
- Baking dish (optional)
- Measuring cups and spoons
- Cheese Grater
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons olive oil for sautéing the chicken
- 1 pound chicken breast diced
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese sharp
- 1 cup shredded Monterey Jack cheese creamy and mild
- 2 cups milk
- 1/4 cup all-purpose flour for thickening the cheese sauce
- 1/2 cup breadcrumbs for crunchy topping
- 1/4 cup chopped green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breast and sprinkle with 2 teaspoons of Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the chicken is cooked through and lightly browned, about 6-8 minutes. Remove from heat and set aside.
- In a medium saucepan, heat 2 cups of milk over medium heat until warm but not boiling. In a separate small bowl, whisk together 1/4 cup of all-purpose flour with a little cold milk to create a smooth slurry. Slowly whisk this into the warm milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Reduce the heat to low and gradually stir in 2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese until melted and smooth. Make sure the sauce is creamy and well combined.
- Add the cooked macaroni and seasoned chicken to the cheese sauce. Stir gently to combine everything evenly, making sure each piece of pasta is coated with that luscious cheese.
- If you love a crunchy topping, transfer the mac and cheese mixture to a baking dish. Sprinkle 1/2 cup breadcrumbs evenly over the top. Bake in a preheated oven at 350°F (175°C) for about 15 minutes or until the top is golden and crispy.
- Remove from oven and sprinkle 1/4 cup chopped green onions over the top for a fresh pop of flavor. Serve hot and enjoy the spicy, cheesy goodness.
Notes
- Avoid overcooking the pasta to keep the texture perfect and not mushy.
- Ensure to season the chicken well with Cajun spices for bold flavor.
- Adding cheese slowly over low heat prevents clumping and creates a smooth sauce.
- The flour slurry is essential for thickening the cheese sauce to the right consistency.
- Add the breadcrumb topping fresh after reheating leftovers for the best crunch.