Annnnndd just in time for the weekly email roundup of recipes – sent out to my email subscribers every Saturday afternoon, if new recipes were published – I present to you this Cajun Chicken Mac and Cheese. This recipe was originally in my mini ebook ‘Got An Hour?’
Cajun Chicken Mac and Cheese Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Cajun Chicken Mac and Cheese recipe:
- Boneless skinless chicken: You can use thighs if you like, but I always go for breasts.
- Elbow macaroni: So it’s macaroni and cheese, for you particular folks that get caught up on things like that. Shells or any other short pasta with a place to catch sauce will work great.
- Milk, chicken broth: Our liquids. These cook pasta and form the sauce.
- Garlic, bell peppers: Originally this recipe was written using dehydrated bell peppers
- Velveeta, sharp cheddar cheese: Velveeta is mild and very creamy. Sharp cheddar adds a twang and melty-pully goodness. If you have an aversion to Velveeta sub it with cream cheese and choose a milder cheese like Colby Jack instead of cheddar.
- Cajun seasoning: It’s Cajun Chicken Mac and Cheese, after all. I make my own, and will be selling you some soon!
- Flour: To thicken and build the cheese sauce.
- Vegetable oil, butter: Oil to saute the chicken and veggies, butter to make the roux for the sauce.
How to Make Creamy Stovetop Cajun Mac and Cheese
Full instructions are included in the recipe below – scroll down a bit more – but for those of you that aren’t into baked macaroni and cheese, here’s how to adapt this recipe into a stovetop version:
- No-Bake. Don’t preheat your oven, but otherwise follow the entire recipe as written below, all the way to step seven.
- Switch up how the cheese is used. Instead of adding a third of the cheddar along with the Velveeta, add half of it. Once it’s all melted and incorporated, stir in the cooked chicken and peppers, along with the smoked paprika and black pepper.
- Broil it! Turn on your broiler and make sure an oven rack is in the top half. Once you have the mac and chicken mixed together well, spread it out into an even layer and top with the remaining cheese. Pop it under the broiler for a few minutes, until the cheese is completely melted and those toasty brown spots begin forming. This is what it’ll look like:
If you enjoy one-pot meals, check out these other one-pot recipes! I love one-pot meals so I’ve got quite a few.
Obligatory Pinterest graphics –Print