{"id":641,"date":"2024-07-05T16:39:08","date_gmt":"2024-07-05T16:39:08","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=641"},"modified":"2025-05-23T03:23:03","modified_gmt":"2025-05-23T03:23:03","slug":"chipotle-chicken-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/chipotle-chicken-mac-n-cheese\/","title":{"rendered":"Chipotle Chicken Mac ‘n’ Cheese"},"content":{"rendered":"\n

Makes 6-9 serving<\/em>s<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

8 servings tubetti pasta
2 chicken breasts
8 oz sharp cheddar cheese
8 oz monterey jack cheese
2 oz parmesan-regiano cheese
1\/2 cup all purpose flour
4 tbsp salted butter
1 tbsp soybean oil
4 oz can chipotles in adobo
1\/2 cup half n half
1\/2 cup 2% milk
2 tsp teriyaki sauce
1 tsp dijon mustard
2 tsp garlic powder
1 red bell pepper
1 serrano pepper
1 green onion
1\/4 white onion
1 cup panko bread crumbs
2 small corn tortillas (I use Arizona brand because they are stiff and crisp well)
paprika to taste
kosher salt and cracked pepper to taste


<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Cut chicken breasts in half and pound into cutlets; season well with salt and pepper, as well as paprika to taste.<\/p>\n\n\n\n

Cook in cast iron until internal temp. reaches 160F; only flip once.<\/p>\n\n\n\n

Place in a bowl and shred well with two forks.<\/p>\n\n\n\n

Boil lightly salted water for noodles and cook until al dente.<\/p>\n\n\n\n

Preheat oven to 325F.<\/p>\n\n\n\n

Dice red pepper, 1\/2 a green onion, serrano pepper, 2-4 chipotle peppers, and 1\/4 white onion.<\/p>\n\n\n\n

Shred cheddar, parmesan, and monterey separately. In a bowl, combine all 8oz of the cheddar with 4oz of the monterey. You should be left with 3 bowls: 12oz of monterey-cheddar, 4oz monterey, and 2oz parmesan-regiano.<\/p>\n\n\n\n

Place soybean oil and butter in a saucepan and melt.<\/p>\n\n\n\n

Lightly saute bell pepper, 1\/2 green onion, serrano, chipotles, and 1\/4 white onion in the butter.<\/p>\n\n\n\n

Very gradually add flour while stirring to create a clumpy roux.<\/p>\n\n\n\n

Mix together half n half with milk, and gradually add to roux until a gravy-like consistency forms. If it becomes to thick add more milk; too thin, add more flour.<\/p>\n\n\n\n

Mix in garlic powder, dijon mustard, teriyaki sauce, 2-4 tbsp of adobo, and paprika to taste.<\/p>\n\n\n\n

Add half (6oz) of the monterey-cheddar mix from earlier to the roux and melt.<\/p>\n\n\n\n

Add noodles and mix well.<\/p>\n\n\n\n

Remove from saucepan and layer in a casserole dish; layer in this order from bottom up: 1\/2 mac n cheese, 1\/4 of the chicken, remaining monterey-cheddar mix, other 1\/2 mac n cheese, remaining chicken, 2oz parmesan-regiano, remaining 4oz monterey jack, panko bread crumbs, shredded tortillas.<\/p>\n\n\n\n

Bake for 20-30 min until cheese is melted and top is slightly brown.<\/p>\n\n\n\n

Let stand for 5-10 minutes and serve.<\/p>\n\n\n\n

Enjoy!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Makes 6-9 servings Ingredients 8 servings tubetti pasta2 chicken breasts8 oz sharp cheddar cheese8 oz monterey jack cheese2 oz parmesan-regiano cheese1\/2 cup all purpose flour4 tbsp salted butter1 tbsp soybean oil4 oz can chipotles in adobo1\/2 cup half n half1\/2 cup 2% milk2 tsp teriyaki sauce1 tsp dijon mustard2 tsp […]<\/p>\n","protected":false},"author":1,"featured_media":743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[38,10,37,18,11,9],"class_list":["post-641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-cheese","tag-chicken","tag-noodles","tag-pasta","tag-savory","tag-spicy"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=641"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/641\/revisions"}],"predecessor-version":[{"id":744,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/641\/revisions\/744"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/743"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}