Chicken Mac & Cheese
Ingredients for 4 servings
- 1 l milk
- 500 g macaroni
-
2–3 tbsp “Don’t Cry for Me Argentina!” by Rock’n’Rubs - 300 g cheddar cheese, grated
- 100 g bacon strips
- 2 jalapeño chilies
- 300 g boneless, skinless chicken thighs
- 1 spring onion or chives
Preparation
Step-by-step instructions
- 1
Cook the pasta
Cook the macaroni in milk (optionally diluted 50:50 with water) until just barely al dente, stirring frequently to prevent sticking.
- 2
Stir in the cheese and seasoning blends
Remove the pot from the heat, stir in 250 g of cheddar (or a cheese blend) and “Don’t Cry for me, Argentina!” until the cheese has melted.
- 3
Prepare the bacon & jalapeños
Fry the bacon until crispy. Finely chop half of it and set the remaining slices aside for later. Remove the seeds from the jalapeños and finely chop them.
- 4
Add everything to the pasta
Add the chopped bacon and jalapeños to the macaroni and mix thoroughly. Transfer to a greased Dutch oven or baking dish.
- 5
Grill or roast chicken
Season chicken thighs with "Don’t Cry for me, Argentina!" seasoning blend.
– Grill (direct/medium heat), pan-fry, or bake in the oven until the internal temperature reaches at least 74°C (juicy). Then cut into small cubes. - 6
Mix the topping and add it on top
Toss the chicken cubes with the remaining 50 g of cheddar and sprinkle evenly over the pasta.
- 7
Baking
Bake in the grill or oven at 180–200°C (indirect heat/top and bottom heat) for about 20 minutes, until everything is hot and the cheese is bubbling. For extra browning, switch to the grill function briefly at the end if desired.
- 8
Finish & Serve
Sprinkle with thinly sliced spring onions or chives and place the remaining bacon slices on top. Serve hot.
TIPS
- For extra crunch, mix 2–3 tablespoons of panko with a little butter and sprinkle on top during the last 5 minutes.
- Freshly grated cheese melts better than pre-grated cheese.
- Stir the milk regularly while cooking the pasta to prevent it from burning.
