Cajun Chicken Mac and Cheese
Creamy, cheesy, slightly spicy and super comforting. It feels like a warm hug going down!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 Tbsp Cajun seasoning
- 1 Tbsp vegetable oil
- 3 clove garlic (minced)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 4 Tbsp unsalted butter
- 2 Tbsp all-purpose flour
- 1 1/2 C chicken broth
- 2 1/2 C whole milk
- 1 Lb elbow macaroni
- 1 C Velveeta (cubed)
- 1 C sharp cheddar cheese (shredded)
- 1 Tsp kosher salt (to taste)
- 1 Tsp black pepper (freshly cracked)
- 1/2 Tsp smoked paprika
Instructions
- 1
Preheat your oven to 425°F. Season the chicken pieces with 1 tablespoon of Cajun seasoning (and salt if needed). Let it sit for a bit to soak up those flavors.
- 2
Heat the vegetable oil in a 12" deep skillet or sauté pan over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Don’t overcrowd—cook in batches if necessary. Sear until the chicken is browned and the edges turn opaque. Flip and cook for another 3-4 minutes on the other side.
- 3
After the chicken is seared, toss in the diced bell peppers and minced garlic. Stir them together and cook until the chicken is cooked through, and the peppers start to soften.
- 4
Take the chicken, garlic, and peppers out of the pan and set them aside.
- 5
In the same pan, melt the butter. Sprinkle in the flour and stir constantly to create a roux. Let it cook for about 2 minutes to develop a bit of flavor.
- 6
Gradually pour in the chicken broth and milk, whisking as you go to incorporate the roux. Make sure you scrape up all the bits from the bottom of the pan.
- 7
Stir in the uncooked macaroni and the remaining tablespoon of Cajun seasoning. Bring to a low boil, reduce the heat to medium-low, cover with a lid, and let it cook for about 15 minutes, stirring occasionally, until the pasta is tender.
- 8
Once the macaroni is al dente, stir in the cubed Velveeta and a third of the shredded sharp cheddar cheese. Once the cheese has melted and the mixture is creamy, fold in the cooked chicken and peppers.
- 9
Spread the mixture into an even layer in the pan. Top with the remaining shredded cheddar cheese. Sprinkle the cracked black pepper and smoked paprika over the top. Bake in the preheated oven for 10-15 minutes until the cheese is golden and bubbly.
- 10
Serve it hot, right out of the oven. Dassit!