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A classic creamy mac ‘n cheese dish that is amped up with flavor from incorporating Memphis-Style chicken throughout! #ad
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4 from 1 vote

Memphis Style Mac & Cheese

A classic creamy mac ‘n cheese dish that is amped up with flavor from incorporating Memphis-Style chicken throughout!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Author: Julie Chiou

Equipment

Ingredients 

For the Memphis-Style Rub

  • 1 tablespoon chili powder
  • 1 tablespoon dark brown sugar
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper

For the rest of the dish:

  • 1 ½ pounds (680 g) of boneless skinless chicken thighs
  • 2 ½ cups (150 g) cavatappi pasta or similar shape such as rotini pasta
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ cup (118 ml) chicken broth
  • 1 cup (113 g) heaping of extra sharp cheddar cheese
  • 1 cup (113 g) heaping of intense white cheddar cheese
  • Salt and pepper to taste

Instructions

  • WHISK all the ingredients for the Memphis-Style Rub in a small bowl and set aside.
    1 tablespoon chili powder, 1 tablespoon dark brown sugar, 1 teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper
  • PRE-HEAT oven to 400 °F (204 °C) and line a large baking sheet with non-stick foil.
  • PLACE chicken thighs onto prepared baking sheet and generously sprinkle Memphis-Style Rub on all sides of the chicken thighs, gently pressing down onto the chicken thighs.
    1 1/2 pounds of boneless skinless chicken thighs
  • COVER baking sheet tightly with another sheet of non-stick foil.
  • BAKE 30 to 35 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces. During the last 15 minutes of baking, remove foil and bake uncovered for 15 minutes. Once chicken is done, remove from oven and let cool enough to handle.
  • CHOP chicken into pieces.
  • BOIL a pot of water and add the pasta to the boiling water and cook until al dente, about 10-12 minutes, depending on the pasta shape you use. Drain pasta when done cooking.
    2 1/2 cups cavatappi pasta or similar shape such as rotini pasta
  • MELT butter in a large skillet over medium-high heat. Whisk in all-purpose flour and chicken broth. Let thicken for 3-5 minutes.
    2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1/2 cup chicken broth
  • ADD cheeses to the skillet and stir with a spatula until melted and smooth.
    1 cup heaping of extra sharp cheddar cheese, 1 cup heaping of intense white cheddar cheese
  • ADD the pasta to the cheese sauce and stir to incorporate.
  • ADD the chicken pieces to the mac ‘n cheese and stir to incorporate.
  • SEASON with salt and pepper, to taste.
    Salt and pepper
  • SERVE and enjoy!

Nutrition

Serving: 1 serving | Calories: 657 kcal | Carbohydrates: 37 g | Protein: 52 g | Fat: 33 g | Saturated Fat: 16 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 234 mg | Sodium: 958 mg | Potassium: 611 mg | Fiber: 2 g | Sugar: 4 g

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