Mac and Cheese is a classic comfort food, particularly for cold winter months. Try this version that has a garlicky, Alfredo twist. It’s one of the best and easiest recipes. Turns out real creamy and cheesy.
PROCESS:
- First, we are going to boil the pasta one minute less than mentioned on the pasta and make sure to preserve at least a cup of pasta water for later.
- Next, we are going to prep our ingredients and create the sauce base for the mac and cheese by sauteing the aromatics and making the roux.
- Next, we are going to freshly shred our cheeses and season the sauce with our spices and add boiled macaroni.
- In a large skillet we are going to fry our coated chicken breast and fry until golden brown.
Here’s what you are going to need to make it:
Ingredients for the Sauce and Pasta:
Butter: Adds richness and flavor, adds nutty flavor to the dish.
Onion (finely chopped): Adds sweetness and depth. When cooked, it becomes soft and flavorful.
Garlic cloves (minced): Essential flavor base!!
All-purpose flour: Essential ingredient to create a roux, thickens the sauce, giving it a creamy texture that clings to the pasta.
Oregano: A fragrant herb that adds a warm, earthy taste.
Black pepper: Provides a bit of heat and enhances the overall flavor of the dish.
Chili flakes: Adds a kick of spice, balancing the creaminess of the sauce.
Salt to taste: Essential for bringing out the natural flavors of all the ingredients.
Garlic powder: Gives an extra boost of garlic flavor, enhancing the overall taste.
Milk: Creates a creamy sauce, helping to blend all the flavors together smoothly.
Mozzarella cheese: Melts beautifully, adding a gooey, cheesy texture that makes the dish tasty.
Cheddar or Parmesan cheese: Adds a sharp, nutty flavor, enhancing the richness of the sauce.
Pasta water: Helps adjust the sauce’s consistency, making it easier to coat the pasta.
Macaroni pasta: The base of the dish, providing a hearty and comforting texture.
Ingredients for the Crispy Chicken:
Powdered corn flakes: Used for breading the chicken, giving it a crunchy texture when fried.
Garlic powder: Adds flavor to the breading.
Salt: Seasons the breading, ensuring the chicken is flavorful.
Black pepper: Adds a bit of spice to the breading for extra flavor.
Eggs: Help the coating stick to the chicken, creating a crispy outer layer when fried.
Oil for frying: Used to cook the chicken, making it crispy and golden brown.
Chicken breasts (boneless, skinless): The main ingredient for the crispy chicken, providing a tender and juicy protein.
INGREDIENTS:
- 1 tablespoon Butter
- 1/2 Onion (finely chopped)
- 6-7 Garlic cloves (minced)
- 1 tablespoon All-purpose flour
- 1 teaspoon Oregano
- 1 teaspoon Black pepper
- 1 teaspoon Chili flakes
- Salt to taste
- 1 teaspoon Garlic powder
- 1/2 cup Milk
- 1 cup (shredded) Mozzarella cheese
- 1 cup (shredded) Cheddar or Parmesan cheese
- 1/4 cup Pasta water
- 2 cups (uncooked) Macaroni pasta
Crispy Chicken Recipe:
- Powdered corn flakes: 1.5 cups
- Garlic powder: 1 teaspoon
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Eggs: 2
- Oil: for frying
- Chicken breasts: 2 (boneless, skinless)
INSTRUCTIONS:
Step 1: Boiling the pasta
- In a large pot, bring water to a boil and add a generous amount of salt. Add the macaroni pasta and cook according to package instructions until al dente.
- Reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.
Step 2: Sauteing the aromatics
- In a large saucepan over medium heat, melt the butter.
- Add the finely chopped onion and sauté until translucent, about 2-3 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
Step 3: Making the roux
- Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly for about 1-2 minutes to form a roux and cook off the raw flour taste.
- Gradually add the milk, whisking continuously to avoid lumps. Continue to whisk until the sauce thickens and begins to bubble, about 3-5 minutes.
Step 4: Adding the spices
- Stir in the oregano, black pepper, salt, chili flakes, and garlic powder, making sure they are evenly distributed in the roux.
Step 5: Adding the cheeses
- Reduce the heat to low and add the shredded mozzarella and cheddar (or Parmesan) cheese. Stir until the cheese has completely melted and the sauce is smooth and creamy.
Step 6: Tossing in the pasta
- Add the cooked macaroni pasta to the sauce and stir until the pasta is well-coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
Step 7: Prepping the coating
- In a shallow dish, mix together the powdered corn flakes, garlic powder, salt, and black pepper.
- Pound the chicken breasts to an even thickness for uniform cooking.
- Cut the chicken breasts into strips or leave whole, depending on your preference.
- In a separate bowl, beat the eggs.
Step 8: Coating the chicken
- Dip each piece of chicken into the beaten eggs, ensuring it is fully coated.
- Dredge the egg-coated chicken in the cornflake mixture, pressing lightly to ensure the coating sticks.
- Heat oil in a large skillet over medium heat. The oil should be deep enough to cover at least half of the chicken pieces.
Step 8: Frying the chicken
- Fry the coated chicken pieces in batches, making sure not to overcrowd the pan.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
Step 8: Serving
- Serve hot with your favorite dipping sauce or alongside the Alfredo Mac n’ Cheese.
- Enjoy your crispy, flavorful chicken!
Tips and notes:
- For a healthier version, you can bake the breaded chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden and cooked through, flipping halfway.
- Experiment with different spices in the cornflake mixture to customize the flavor to your liking.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve hot, garnished with additional cheese, chili flakes, or herbs if desired.
- Enjoy your delicious, creamy Alfredo Mac n’ Cheese!
