adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Memphis-Style Chicken Mac 'n Cheese
Memphis-Style Chicken Mac 'n Cheese
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indulgent mac 'n cheese meets flavorful Memphis-style chicken in this creamy dish by Julie Wampler.
Ingredients:
  • 1 tablespoon chili powder
  • 1 tablespoon dark brown sugar
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • 1.5 pounds boneless skinless chicken thighs
  • 2.5 cups cavatappi pasta, or similar shape such as rotini pasta
  • 2 tablespoons all-purpose flour
  • 0.5 cup chicken broth
  • 1 cup shredded extra-sharp orange Cheddar cheese
  • 1 cup shredded extra-sharp white Cheddar cheese
  • 0.5 teaspoon salt and pepper
  • Reynolds Wrap® Non-Stick Foil
Instructions:
  • Heat up the grill until it reaches a lovely medium-high temperature.
  • Combine all the Memphis-style rub ingredients in a small bowl and whisk until well blended. Set aside for later use.
  • Lay 2 to 3 chicken thighs on a large 12x18-inch sheet of Reynolds Wrap® Non-Stick Foil. Season generously with Memphis-style rub, ensuring it coats all sides of the chicken with a gentle press.
  • Individually wrap each chicken thigh in foil until all are wrapped.
  • Lay the chicken thighs wrapped in foil on the grill.
  • Grill the chicken thighs covered for 15 to 20 minutes or until tender and fully cooked (reaching an internal temperature of 165 degrees F). Transfer the foil packet to a plate, open it with tongs, and sear the chicken on the grill for a charred finish, if desired.
  • Allow the chicken thighs to cool for 15 to 20 minutes until they are easy to handle, then proceed to chop them into pieces.
  • Bring a pot of water to a boil. Cook the pasta until al dente, for about 10 to 12 minutes based on the shape of the pasta used. Drain the pasta.
  • In a large skillet over medium-high heat, melt butter. Whisk in flour and chicken broth and let it thicken for 3 to 5 minutes. Add cheeses to the skillet and stir until melted and smooth using a spatula.
  • Combine the pasta with the cheese sauce, stirring until well mixed.
  • Incorporate chicken pieces into the mac 'n cheese, stirring to mix well. Season with salt and pepper to your liking.

Similar Recipes