Big Boy Mac and Cheese
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
5 servings
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Calories
1008 kcal
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Course
Main Course
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Cuisine
American
Big Boy Mac and Cheese
Description
This recipe features boneless, skinless chicken thighs seasoned with paprika, onion powder, garlic powder, salt, and pepper, cooked in oil. Vegetables including frozen cauliflower, onion, garlic, red bell pepper, and carrot are roughly chopped, coated in oil and spices, then roasted until ready to blend. These roasted vegetables are then combined into a cheese sauce with cooked macaroni, cheddar, and cottage cheese, using reserved pasta water and milk to adjust texture.
The macaroni is cooked just past al dente and rinsed to halt cooking. The final mixture blends creamy, cheesy richness with savory-sweet roasted vegetable undertones and tender chicken pieces. The dish combines protein, vegetables, and carbs in a single pan for a filling meal.
Best served hot, this mac and cheese balances the smoothness of the cheese sauce with the body of roasted vegetables and well-seasoned chicken. The blend of cheddar and cottage cheese offers creaminess and slight tang while the roasted veggies contribute sweetness and depth. Parsley optional for garnish brightens the presentation.
Ingredients
For the Chicken
- 2 lbs chicken thigh boneless, skinless
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp neutral cooking oil generic cooking oil
For the Vegetables
- 1 lb cauliflower frozen
- 1 small onion
- 3 cloves garlic
- 1 medium red bell pepper
- 1 large carrot
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
For the Mac & Cheese
- 1 lb macaroni noodles gluten free if needed
- 8 oz cheddar cheese block is best
- 1 lb cottage cheese 4% fat
- 1½ cups pasta water
- 1½ cups milk 2%
- salt to taste
- black pepper to taste
- ¼ cup parsley optional, chopped
Instructions
For the Macaroni
- Heat a large pot of water and bring to a boil. For reference, I used 96oz (2800mL) of water to cook the pasta. Too much water will dilute the starchy pasta water that we will use to thicken the sauce later.
- Cook the macaroni according to the packaging. Shoot for just past al dente on the doneness. Reserve 1½ cups 360g of the pasta water for your cheese sauce.
- Once they are cooked, rinse and store in cold water to stop the cooking process until you are ready to use later.
For the Vegetables
- Preheat your oven to 425 °F (218 °C).
- Wash and cut your vegetables into a rough chop. You just need pieces to roast up. These will all get blended into the sauce later. Cut the onions, pepper, and carrots into 1-2 inch pieces. Leave the garlic whole.
- In a large bowl, add the frozen cauliflower florets, chopped peppers, onions, carrots, and garlic.
- Add the oil, paprika, garlic powder, onion powder, and salt. Toss in the bowl to coat. Spray a sheet pan lightly with oil and spread the vegetables out on the pan.
- Roast for 25-30 minutes and toss around the 20 minute mark.
For the Chicken
- In your now empty vegetable bowl, add 1 tbsp of oil, the paprika, onion powder, garlic powder, salt, and pepper. Stir to form a marinade.
- Trim the excess fat and skin from the chicken and add it to your bowl. Toss it around until evenly coated.
- Place the chicken on to an oil sprayed sheet pan. Place into the oven at 425°F for 15-20 minutes. If you are roasting the chicken and vegetables at the same time, I find it best to put the chicken on a rack below the vegetables.
- Once the chicken has finished roasting, allow it to rest for a few minutes and then cut it into a small dice.
For the Cheese Sauce
- Shred your block of cheese using a box grater or food processor. Using a blend of different cheese can also add layers of flavor if you don't mind buying a few blocks of cheese.
- Once the vegetables have finished roasting, place them into a blender with 1½ cups of pasta water, 1½ cups of milk, cheddar cheese, and cottage cheese. Blend on high speed for 30-60s or until smooth. You may need to do this in two rounds to fit inside of the blender.
For the Mac & Cheese
- Drain the water away from the noodles. Pour the cheese sauce into the noodles and mix. It is going to seem liquidy, it will thicken as it heats.
- Place the pot over medium heat and let it start to warm and thicken. Add in your chopped chicken and mix. Stir frequently so it doesn't stick to the bottom.
- Taste taste and salt as needed once it has thickened. If you wish, you can add in a bit of chopped parsley for color.
Plating
- This recipe makes 5 servings. Cut the dish into 5 equal portions and place into each meal prep container. Top with chopped parsley for a garnish if you wish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 1008 kcal
% Daily Value*
| Calories | 1008kcal | 50% |
| Carbohydrates | 91g | 30% |
| Protein | 73g | 146% |
| Fat | 39g | 60% |
| Fiber | 7.5g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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