Memphis Style Mac & Cheese

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Garlic powder

• Canned Goods

  • 1/2 cup Chicken broth

• Pasta & Grains

  • 2 1/2 cups Cavatappi pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Brown sugar, dark
  • 1/4 tsp Cayenne pepper
  • 1 tbsp Chili powder
  • 1 tsp Paprika
  • 1/2 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Of intense white cheddar cheese, heaping

• Other

  • 1 cup Heaping of extra sharp cheddar cheese

Found on tablefortwoblog.com

Description

Directions

• WHISK all the ingredients for the Memphis-Style Rub in a small bowl and set aside.
• PRE-HEAT oven to 400°F and line a large baking sheet with Reynolds Wrap® Non-Stick Foil.
• PLACE chicken thighs onto prepared baking sheet and generously sprinkle Memphis-Style Rub on all sides of the chicken thighs, gently pressing down onto the chicken thighs.
• COVER baking sheet tightly with another sheet of Reynolds Wrap® Non-Stick Foil.
• BAKE 30 to 35 minutes or until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts, 180°F for other pieces. During the last 15 minutes of baking, remove foil and bake uncovered for 15 minutes. Once chicken is done, remove from oven and let cool enough to handle.
• CHOP chicken into pieces.
• BOIL a pot of water and add the pasta to the boiling water and cook until al dente, about 10-12 minutes, depending on the pasta shape you use. Drain pasta when done cooking.
• MELT butter in a large skillet over medium-high heat. Whisk in all-purpose flour and chicken broth. Let thicken for 3-5 minutes.
• ADD cheeses to the skillet and stir with a spatula until melted and smooth.
• ADD the pasta to the cheese sauce and stir to incorporate.
• ADD the chicken pieces to the mac ‘n cheese and stir to incorporate.
• SEASON with salt and pepper, to taste.
• SERVE and enjoy!