Lunch: Fried Chicken Mac and Cheese

When the creaminess of mac and cheese meets the crispiness of double-fried chicken tenders, nothing less than magic is the result.

Ingredients

4 cups elbow macaroni, cooked and drained
4 tablespoons butter, cut into pieces
1 tablespoon sour cream
2 cups cheddar cheese, grated
4 oz soft block cheese, cubed (the kind that melts easily)
4 oz cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper, coarsely ground
1/4 cup milk
4 fried chicken tenders, diced and double fried (for extra crispiness)
Paula Deen Hot Sauce
jalapeños, for garnish
bacon, crumbled for garnish
green onions, for garnish

Instructions

In a large pot of boiling water, add macaroni and cook for 5 minutes, or until al dente. Drain.
Fry already cooked chicken tenders in 360 ° oil for 1 1/2-2 minutes, then dice.
In a large saucepan, add the butter, soft block cheese, milk and a splash of the pasta water. Stir and let melt. Add the grated cheddar cheese, cream cheese, sour cream, salt and pepper. Stir to combine, and let the cheddar cheese melt.
Add cooked pasta and combine to coat evenly. Add more milk to thin consistency if desired. Serve, topped with the chicken cubes and with your choice of garnish (crumbled bacon, chopped jalapeños, green onions, etc.)

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