CHIPOTLE CHICKEN MAC AND CHEESE Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/b4Z1Qw6hPxo PrintCHIPOTLE CHICKEN MAC AND CHEESE Yield 4-6Prep time20 MinCook time20 MinTotal time40 Min Ingredients 1 can chipotle peppers in adobo, blended until smooth 2 Tbsp honey ½ tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ¼ tsp paprika 1 lb boneless skinless chicken thighs 1 red bell pepper, stemmed and seeds removed, cut in half 1 yellow bell pepper, stemmed and seeds removed, cut in half 1 lb cavatappi pasta, cooked al dente according to package instructions Cheese Sauce and Topping: 4 Tbsp butter 1 cup heavy cream ½ tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ¼ tsp paprika ½ cup grated sharp cheddar ½ cup grated colby jack cheese ½ cup grated smoked gouda ½ cup shredded mozzarella ½ cup shredded sharp cheddar InstructionsPreheat your oven to 375 F. Prepare a large sheet tray, lined with foil and with a wire rack set into the tray. In a large bowl add the blended chipotle peppers in adobo, honey, spices and chicken thighs. Toss to combine and let sit for 10-15 minutes. Arrange the chicken on the prepared sheet tray along with the halved bell peppers. Roast in the preheated oven for 12-15 minutes, until the chicken is browned and the internal temperature reaches 165 F. While the chicken cooks prepare your cheese sauce: In a wide shallow pan or pot add the butter and let melt over medium high heat. Add in the cream and bring to a light simmer. Add in the salt, pepper, garlic powder, cayenne and paprika and whisk to combine. Add in the grated, sharp cheddar, gouda and colby jack cheeses.Add the cooked pasta to a large mixing bowl. Stir the sauce over medium heat until the cheese all melts and the sauce thickens slightly. Remove from heat and pour over the cooked pasta. Toss to coat all the pasta in sauce. Remove the chicken and peppers from the oven and dice into small pieces. Add to the bowl set aside. Decrease your oven temperature to 350 F To a large baking dish or casserole dish, add about ⅓ of the cheesy sauced pasta, Sprinkle with ½ the mozzarella and sharp cheddar, then ½ of the diced chicken and peppers. Repeat this layering with the rest of the ingredients.Bake the mac and cheese until bubbling and slightly browned on top, about 12-15 minutes. Let cool for 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameat Eleanor Debel
CHIPOTLE CHICKEN MAC AND CHEESE Apr 11 Written By Eleanor Debel https://www.youtube.com/shorts/b4Z1Qw6hPxo PrintCHIPOTLE CHICKEN MAC AND CHEESE Yield 4-6Prep time20 MinCook time20 MinTotal time40 Min Ingredients 1 can chipotle peppers in adobo, blended until smooth 2 Tbsp honey ½ tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ¼ tsp paprika 1 lb boneless skinless chicken thighs 1 red bell pepper, stemmed and seeds removed, cut in half 1 yellow bell pepper, stemmed and seeds removed, cut in half 1 lb cavatappi pasta, cooked al dente according to package instructions Cheese Sauce and Topping: 4 Tbsp butter 1 cup heavy cream ½ tsp kosher salt ½ tsp black pepper ½ tsp garlic powder ¼ tsp cayenne pepper ¼ tsp paprika ½ cup grated sharp cheddar ½ cup grated colby jack cheese ½ cup grated smoked gouda ½ cup shredded mozzarella ½ cup shredded sharp cheddar InstructionsPreheat your oven to 375 F. Prepare a large sheet tray, lined with foil and with a wire rack set into the tray. In a large bowl add the blended chipotle peppers in adobo, honey, spices and chicken thighs. Toss to combine and let sit for 10-15 minutes. Arrange the chicken on the prepared sheet tray along with the halved bell peppers. Roast in the preheated oven for 12-15 minutes, until the chicken is browned and the internal temperature reaches 165 F. While the chicken cooks prepare your cheese sauce: In a wide shallow pan or pot add the butter and let melt over medium high heat. Add in the cream and bring to a light simmer. Add in the salt, pepper, garlic powder, cayenne and paprika and whisk to combine. Add in the grated, sharp cheddar, gouda and colby jack cheeses.Add the cooked pasta to a large mixing bowl. Stir the sauce over medium heat until the cheese all melts and the sauce thickens slightly. Remove from heat and pour over the cooked pasta. Toss to coat all the pasta in sauce. Remove the chicken and peppers from the oven and dice into small pieces. Add to the bowl set aside. Decrease your oven temperature to 350 F To a large baking dish or casserole dish, add about ⅓ of the cheesy sauced pasta, Sprinkle with ½ the mozzarella and sharp cheddar, then ½ of the diced chicken and peppers. Repeat this layering with the rest of the ingredients.Bake the mac and cheese until bubbling and slightly browned on top, about 12-15 minutes. Let cool for 10 minutes before serving. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastameat Eleanor Debel
