Memphis-Style Chicken Mac 'N Cheese
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Dark Brown Sugar1 tsp
Paprika1 tsp
Salt1 tsp
Pepper1 tsp
Garlic Powder1 tsp
Cayenne Pepper2 tbsps
Unsalted Butter2 tbsps
All-Purpose Flour1 cup
Chicken BrothDirections:
1
Preheat grill to medium-high
2
Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside
3
Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap(R) Non-Stick Foil
4
Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down
5
Wrap up the chicken thighs in the foil
6
Repeat with the remaining chicken thighs
7
Place foil-wrapped chicken thighs onto the grill
8
Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F
9
After the chicken is cooked through, carefully place the foil packet on a large plate
10
Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char
11
Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle
12
Chop chicken into pieces
13
Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use
14
Drain
15
Melt butter in a large skillet over medium-high heat
16
Whisk in flour and chicken broth
17
Let thicken for 3 to 5 minutes
18
Add cheeses to the skillet and stir with a spatula until melted and smooth
19
Add the pasta to the cheese sauce and stir to incorporate
20
Add the chicken pieces to the mac 'n cheese and stir to incorporate
21
Season with salt and pepper to taste