Cajun Chicken Mac and Cheese


For the Chicken

4 chicken breasts, seasoned and sliced

2 tablespoons olive oil

2 tablespoons Cajun seasoning

For the Mac and Cheese

16 ounces elbow macaroni, cooked al dente and drained

1/2 cup unsalted butter

1/2 cup flour

3 cups milk, warmed

2 teaspoons fine sea salt

2 teaspoons Cajun seasoning

1 cup extra sharp cheddar cheese, grated

1/2 cup pepper jack cheese, grated

1 medium tomato, diced

Cilantro, chopped

For the Chicken

Season the chicken with Cajun seasoning.

Heat oil in a non-stick skillet on medium heat and swirl oil to coat.

Add chicken and cook 5 minutes, flip and repeat, then remove from heat.

Slice chicken and cover to keep warm, then set aside.

For the Mac and Cheese

Melt the butter, then add flour and whisk 1 to 2 minutes, or until the mixture turns light brown.

Remove from heat and gradually pour in the warm milk, while whisking.

Return the pan to the heat, whisk 3 to 5 minutes or until thickened.

Add Cajun seasoning and stir to combine.

Add the cheeses, stirring to melt.

Pour the sauce over the top of the cooked elbow macaroni, then stir to combine.

Add diced tomatoes and stir to combine.

Top with the sliced chicken breast

Season with salt and pepper, and top with chopped Cilantro.
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