Irresistible Mississippi Chicken Mac and Cheese
A brilliant fusion of two Southern classics, this recipe combines the zesty, savory magic of Mississippi chicken with an ultra-creamy, dreamy mac and cheese. Tender shredded chicken, tangy pepperoncini, and a velvety cheese sauce come together in an unforgettable baked casserole that's the ultimate comfort food upgrade.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Large pot for pasta
- Colander
- 9x13 inch baking dish
- fine mesh sieve
- Measuring cups and spoons
- Whisk
- Cheese grater
- Cutting board
- Two forks (for shredding)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 6 tablespoons unsalted butter, divided
- ½ cup sliced pepperoncini peppers, plus 1/2 cup of juice from the jar
- 16 oz elbow macaroni
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 8 oz cream cheese, cubed and softened
- 8 oz sharp cheddar cheese, freshly grated
- 8 oz Monterey Jack cheese, freshly grated
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter. Sear the chicken thighs for 2-3 minutes per side until lightly browned.
- Sprinkle the ranch seasoning and au jus mix over the chicken. Add the sliced pepperoncini peppers and pour in 1/2 cup of pepperoncini juice. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes until the chicken is fall-apart tender.
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the elbow macaroni for 1-2 minutes less than the package directions for al dente. Drain well and set aside.
- Remove the cooked chicken to a cutting board and shred it using two forks. Strain the remaining cooking liquid through a fine-mesh sieve into a measuring cup and set aside. You should have about 1 to 1.5 cups.
- Wipe out the Dutch oven and melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Slowly whisk in the reserved chicken cooking liquid until smooth. Then, gradually whisk in the whole milk. Continue cooking, stirring frequently, for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low. Add the cubed cream cheese and stir until completely melted and the sauce is smooth. Remove the pot from the heat.
- Add the shredded sharp cheddar and Monterey Jack cheeses in handfuls, stirring until each addition is fully melted before adding the next. Season with salt and pepper to taste, being mindful of the saltiness from the seasoning packets.
- Add the cooked pasta and shredded chicken to the cheese sauce. Stir gently until everything is thoroughly combined.
- Pour the mixture into a 9x13-inch baking dish and spread into an even layer. Bake for 20-25 minutes, until the sauce is bubbly and the top is lightly golden.
- Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set.
Notes
Variations & Upgrades: For a crunchy topping, toss 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the casserole before baking. Crispy, crumbled bacon or a teaspoon of smoked paprika can also be stirred into the sauce for extra flavor. You can substitute chicken breasts for thighs, or use other short pasta shapes like cavatappi or shells.
Pro Tips: For the smoothest sauce, always grate your own cheese from a block to avoid anti-caking agents. Undercooking the pasta is crucial to prevent it from becoming mushy after baking. Don't skip the pepperoncini juice; its tanginess is essential to balance the richness of the cheese sauce.
Serving Suggestions: This dish is very rich, so it pairs well with simple sides. A crisp green salad with a light vinaigrette, steamed green beans with lemon, or roasted broccoli are all excellent choices. For a heartier meal, serve with warm cornbread or flaky biscuits.