Macaroni and Cheese with Nashville Chicken - This is the ultimate comforting Mac and Cheese! A rich, creamy and delicious Mac and Cheese topped with Nashville Chicken that will rival the one from your favourite restaurant/takeaway. We use a combination of cheeses in this recipe - Cheddar, Red Leicester, Mozzarella and Grana Padana or Parmesan. This recipe is great for a comforting dinner, a gathering with friends, as a BBQ side or a side dish or appetiser for Christmas/Thanksgiving and any other celebration.
What is Mac and Cheese?
Mac and Cheese is a popular recipe in the US, Canada, the UK and across the World. It is made with Macaroni Pasta and Cheese/Cheese Sauce.
Traditionally Mac and Cheese is baked in the oven but it can be made on the stove top too like it is in this recipe.
Cheese is usually incorporated into a Bechemel Sauce to create a Mornay Sauce. This is then added to Pasta to create the ultimate in comfort food - Mac and Cheese!
I love stove top Mac & Cheese. I love the baked version too but this version is so quick and easy and adding Nashville chicken adds a whole new flavour dimension. It takes it up another level!
Where did Mac and Cheese originate?
Cheese and Pasta casseroles first became popular in the 14th century! The first modern recipe for Mac and Cheese was in a recipe book called ‘The exceptional English Housekeeper’ written in 1769, where macaroni was mixed with a Cheddar Cheese Béchamel Sauce (Mornay), sprinkled with Parmesan and was baked in the oven till bubbly and golden.
Macaroni and Cheese and Nashville Chicken Ingredients
Here is what you need for the BEST Mac and Cheese recipe ever. Ingredient measurements can be found in the recipe card at the bottom of the page:
Ingredients in Macaroni
Pasta
Macaroni is a tubular pasta that is small and cooks quickly. You can use Elbow Macaroni or any variety you like. Macaroni usually cooks in 7 - 8 minutes so a Pasta shape that cooks in a similar time frame is ideal.
Cheese
Red Leicester, Mature Cheddar, Parmesan or Grana Padana and Mozzarella
You can use many different types of Cheese in this recipe. All the Cheese works together to create the perfect balance of rich flavour and melty goodness. Make sure you buy it in blocks and grate it by hand for maximum melting!
In place of the Parmesan/Grana Padana, you can use Gruyère Cheese instead. Aged cheese also adds umami flavour to this dish. Gouda and Monterey Jack are fantastic substitutes.
Butter, Flour, Milk
Butter and Plain Flour/All Purpose Flour combined helps to make a roux which is made to thicken the cheese sauce. I recommend using whole milk. You can use any plant based milk here and use some Double Cream (Heavy Cream) or Evaporated Milk in place of the Milk too if you like. These combined and whisked in to the roux make a thick béchamel sauce. We then add Cheese to create a Cheese Sauce.
Salt and Pepper
Different brands of cheese can vary in terms of saltiness, so I recommend giving the pasta a final taste after mixing in the cheese to see if it needs extra salt. Do add a generous amount of black pepper though.
Smoked Paprika
This adds a mildly smoky flavour and goes really well with Mac and Cheese.
Garlic Granules/Garlic Powder
I like to add some of this to add an extra depth of flavour.
Onion Powder
Adds umami and a lovely flavour. This is an optional add in.
Parsley
This adds a little Colour and Flavour.
Mustard
A little mustard helps to bring out the flavour of the sharp cheese in this recipe. The flavour of mustard itself cannot be detected. You can use Dijon, Powdered or English Mustard here. I use powdered Mustard. This is an optional add in.
For the Nashville Chicken
Chicken Tenders or Chicken Breast.
Chicken marinade ingredients
Buttermilk, Egg, Pickle Juice, Hot Sauce, Salt and Garlic Powder or Garlic Granules.
Chicken dry flour dredge
Plain Flour (All Purpose Flour), Corn Flour and Rice Flour - These make the Tenders Crispy. If you don’t have any, you can simply use more Plain Flour.
Ground Spices and Seasonings
Cayenne Pepper, Salt, Celery Powder (Optional), Paprika, Garlic Powder, Onion Powder, Black Pepper, Baking Powder, MSG - optional.
Hot sauce glaze
Butter, Leftover Cooking Oil,Hot Sauce, Honey, Ground Spices - Smoked Paprika, Garlic Powder and a touch of Cayenne Pepper.
How to make it
Mac and CheeseMac and Cheese is pretty simple to make. Here is what you need to do to make it:
Step 1 - Boil the Macaroni
Bring a large pot of water to a boil.
Add Macaroni and cook for 1 minute less then the packet suggests. Then drain.
Step 2 - Make the Bechamel
Make the bechamel sauce, sauce by melting the Butter in a pot and adding Flour. Whisk till it turns golden (about 1- 2 minutes over medium high heat). Slowly pour in the Milk stirring continuously until it thickens.
Step 3 - Add Seasoning
Stir in Paprika, Garlic, Onion Powder and Parsley. Season and taste and bring the sauce to a gentle simmer. Simmer for a few minutes (about 5) until thickened.
Step 4 - Stir in some of the Cheese
Remove the pot from the heat and add in most of the shredded cheeses, reserving some Cheese for the top (measurements can be found in the recipe card below). Continue to whisk until the Cheese is fully incorporated.
Step 5 - Stir in Macaroni and Crisp the top
Add Macaroni to Cheese mixture and mix through throughly. Add it to to 9 x 13 backing dish. Top with remaining Cheese.
Place under the grill/broiler for 2 - 3 minutes till golden and slightly crispy on top.
Step 6 - Make the Nashville Chicken.
Step 7 - Assemble
Top the Macaroni and Cheese with Nashville Chicken.
Top tips
Don’t overcook the Pasta
The pasta will be placed cooked again under the grill so if you over cook it at the beginning, it is likely to get mushy by the end.
Grate the Cheese
Do this by hand or in a food processor with grater attachment. Store-bought pre-shredded cheese is coated in anti-caking agent that stops it from clumping together which affects how it melts.
Cheese Type
Don’t worry too much about getting the exact cheeses listed. Just use your favourites! Other options are Gruyere, Gouda, Swiss, Monterey Jack, Colby.
Milk
Use full fat room temperature Milk. When you add the Milk, add it slowly and whisk throughly to avoid lumps.
Fry Chicken in batches
Cooking the Chicken in batches to avoid overcrowding ensures that the OIi temperature does not drop. If it does drop, you will end up with soggy chicken which absorbs all the Oil.
Variations
Panko Topping
You can add ⅔ cup of Panko breadcrumbs with butter and add to the top of the Pasta before baking for a super crispy top.
Protein
You can add cooked meats such as Sausage, Beef to the Mac and Cheese. You can also add Prawns.
Veg
Add veggies such as Corn,Peppers, Broccoli, Mushrooms, Red Onions, Spring Onion, Spinach, Tomatoes. Throw in some Jalapeños. This works really well! Add Leafy Greens such as Spinach, Chard or Kale.
Seasoning
Taste the cheese sauce before adding Salt. Cheese can vary a lot in terms of how salty it is so I would give the sauce a taste before adding any more salt.
Add extra seasoning such as dried herbs like basil, chives, oregano, rosemary, sage, thyme, etc. You can also add seasonings like Cajun seasonings, Cayenne Pepper, Za’atar, Harissa, Pesto or any other sauce or paste that goes well with Pasta. Hot sauce works well!
How to make this recipe ahead of time
Make the Mac and Cheese as directed but do not grill. Allow to cool. Cover with cling film or foil and place in the fridge 1 day ahead. Take out of the fridge 30 minutes before baking. Bake as recipe suggests.
Note - The recipe does lose some of the creaminess when made ahead. I would suggest that you increase the amount of sauce slightly (¾ cup butter, flour and 2 cups milk) if you need to make this recipe ahead of time.
Make the tenders ahead of time, coat them and place in the fridge overnight. Remove from the fridge 30 minutes before frying.
Can it be frozen?
Yes it can be. Freeze in an airtight container for up to 3 months. Defrost in the fridge overnight and reheat gently in the microwave or stove top. Store in an airtight container and keep refrigerated up to 3 months. Thaw in the fridge overnight. You can reheat in the microwave, or covered in the oven at 180c/350F for 10-15 minutes.
The Tenders should be stored seperately for up to 3 months and reheated either in the microwave, in the oven or you can give them a quick flash fry once defrosted
Can i use other shapes of pasta?
You can use any pasta shape in this recipe but it should be of a similar size to macaroni. So smaller varieties of Penne, Farfelle, Conchilige.
What to serve with Mac and Cheese with Chicken
Mac and Cheese with Chicken is actually pretty great on it's own, but you can serve it with Fries and Garlic Bread.
More Macaroni Recipes you may like:
The ultimate 5 cheese Mac and Cheese with Cream Cheese
Three Cheese Creamy Mac and Cheese
Four cheese Macaroni and Cheese
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Macaroni and Cheese with Nashville Chicken
Ingredients
Macaroni
- 100 g Butter
- 100 g Plain Flour
- 1100 ml Milk
- ½ teaspoon Smoked Paprika
- 1 tablespoon Garlic Granules
- ½ teaspoon Onion Powder
- ¾ teaspoon Dry Parsley
- ¼ teaspoon Dijon Mustard Optional
- Salt & Pepper
- 150 g Red Leicester Cheese Grated
- 150 g Cheddar Cheese Mature, Grated
- 100 g Mozzarella Cheese Grated
- 25 g Grana Padana or Parmesan, Grated
- 500 g Macaroni
Macaroni Topping
- 50 g Mozzarella Cheese Grated
- 50 g Mature Cheddar Grated
- 50 g Red Leicester Grated
Nashville Chicken
- 600 g Chicken Tenders Or Breast vut into strips
- 750 ml Vegetable Oil
Chicken Marinade/Soak
- 150 ml Buttermilk
- 1 Egg
- ½ teaspoon Garlic Granules
- ½ teaspoon Salt
- 2 tablespoon Hot Sauce
- 2 tablespoon Pickle Juice Gherkin Juice
Flour Dredge
- 60 g Plain Flour ½ Cup, All Purpose Flour
- 60 g Corn Flour ½ Cup, Cornstarch
- 70 g Rice Flour ½ Cup, or use more Plain Flour, Corn Flour
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 1 teaspoon Paprika
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Celery Powder Optional
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon MSG Optional
- ½ teaspoon Bicarbonate of Soda Baking Soda
Glaze
- 30 ml Butter Melted
- 30 ml Leftover Cooking Oil or more Butter
- ½ tablespoon Honey
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Cayenne Pepper
Instructions
Step 1 - Boil the Macaroni
- Bring a large pot of water to a boil.Add Macaroni and cook for 1 minute less then the packet suggests. Then drain.
Step 2 - Make the Bechamel
- Make the bechamel sauce, sauce by melting the Butter in a pot and adding Flour. Whisk till it turns golden (about 1- 2 minutes over medium high heat). Slowly pour in the Milk stirring continuously until it thickens.
Step 3 - Add Seasoning
- Stir in Paprika, Garlic, Onion Powder and Parsley. Season and taste and bring the sauce to a gentle simmer. Simmer for a few minutes (about 5) until thickened.
Step 4 - Stir in some of the Cheese
- Remove the pot from the heat and add in most of the shredded cheeses, reserving some Cheese for the top (measurements can be found in the recipe card below). Continue to whisk until the Cheese is fully incorporated.
Step 5 - Stir in Macaroni and Crisp the top
- Add Macaroni to Cheese mixture and mix through throughly. Add it to to 9 x 13 backing dish. Top with remaining Cheese.Place under the grill/broiler for 2 - 3 minutes till golden and slightly crispy on top.
Step 6 - Make the Nashville Chicken - Buttermilk
- Add the Buttermilk, Egg, Salt, Garlic Powder, Pickle Juice, and Hot Sauce to a large bowl. Whisk until the ingredients are combined. Pat the chicken tenders dry with paper towels, then add them into the bowl with the Buttermilk mixture. Mix to coat. Cover the bowl with cling film/plastic wrap and place in the fridge for for 2-4 hours (or overnight). When the chicken has completed marinading, remove it from the Buttermilk and let aside for a few minutes.
Step 7 - Make the Flour Dredge
- In a separate shallow bowl, add the Plain Flour, Rice Flour and Corn Flour. Stir in Garlic Powder, Cayenne Pepper, Salt, Celery Powder if using, Paprika, Onion Powder, Black Pepper, Baking Powder and MSG if using. Whisk to combine.
- Dredge the Chicken Tenders in the Flour mixture, and shake off excess Flour. Dip the floured tenders back into the Buttermilk and let the excess Buttermilk drip off. Dredge back into the Flour mixture for the second coating of Flour ensuring the tenders are fully coated and there are some flaky bits. Continue the process until all the Chicken is coated. Set aside for 15 minutes. Add cooking oil to a deep pot, wok or Dutch oven over high heat. Heat the oil until it has reached 180 C/350 F.
Step 8 - Fry the Chicken Tenders
- Add the Chicken Tenders to the hot Oil (Check if it is hot by flicking some Flour into the Oil, it should sizzle), and fry the chicken for 5-6 minutes (roughly 3 minutes per side) until golden brown and crispy or until the internal temperature is at least 74 F/165 F. Top Tip - Ensure to cook in batches as the Oil temperature will drop. If this happens, the Chicken will not become crispy on the outside. It will be soggy instead and the Chicken will absorb all the Oil. Not great! Remove the cooked chicken tenders from the pot and place them onto a wire rack to drain.
Step 9 - Make the Glaze and toss the Chicken in the glaze
- Melt the Butter in a small pan. Then add the Cooking Oil if using. Stir in Cayenne Pepper, Paprika and Garlic Powder. Whisk to combine and remove from the heat. Stir in Hot Sauce and Honey and whisk till smooth. Or Melt the Butter in the Microwave and whisk in the remaining ingredients. Toss the fried Chicken Tenders in the Nashville Hot Sauce and serve on top of the Macaroni.
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