Texas Queso Mac and Cheese with Smoky Blackened Chicken
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If you’re looking for a comfort food mashup that’ll make your taste buds dance, then Texas Queso Mac and Cheese with Smoky Blackened Chicken is the dish for you. This recipe takes creamy, cheesy goodness and kicks it up a notch with some spicy blackened chicken. Trust me, once you dive into this dish, you won’t want to go back to your regular mac and cheese.
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The best part? This dish is not just about flavor; it's about the experience. Picture gooey cheese melting into perfectly cooked elbow noodles, topped with juicy slices of smoky chicken.
It’s a crowd-pleaser for sure, and you’ll want to make it again and again. So grab your favorite cast iron skillet and let’s get cooking!
Why You'll Love This Recipe
First off, it's ridiculously easy to put together. You don't need to be a culinary expert to whip this up, and it comes together in about 30 minutes. It’s the kind of recipe that allows you to impress your friends without spending all day in the kitchen.
Plus, the blend of cheeses creates a creamy texture that pairs perfectly with the spice of the blackened chicken.
This dish is loaded with flavor and texture. The blackened seasoning gives the chicken an irresistible smoky kick, while the melty cheese brings everything together in the most comforting way. Perfect for a family dinner or a game day feast, this queso mac and cheese will disappear faster than a cold beer in July.
Seriously, make extra!
Ingredients & Tools You'll Need
For this Texas Queso Mac and Cheese, you’ll need some straightforward ingredients. We’re talking two large chicken breasts, elbow noodles, and a trio of cheeses-mozzarella, pepper jack, and sharp cheddar. I go heavy on the cheese here because, let’s be honest, who doesn’t love a gooey cheese pull?
You’ll also need some heavy cream, whole milk, and a few spices to tie it all together.
As for tools, a large skillet is your best friend here. A cast iron skillet is ideal for that perfect sear on your chicken. You’ll also need a pot for boiling the noodles and a cutting board with a sharp knife.
That’s pretty much it-easy peasy!
How To Make It
The game plan is simple. You are going to build flavor in the pot, then let everything simmer until it is tender and cozy.
I like to keep things moving as I go, so nothing sticks and every bite gets a little bit of everything.
Preparation
First things first, you’ll want to season your chicken. Rub it down with olive oil and a generous amount of blackening seasoning-don’t skimp on this step! Let that sit while you get your water boiling for the elbow noodles.
Cook them until they’re al dente, which means they should still have a bite to them. You don’t want mushy noodles soaking up all that glorious cheese sauce later on.
Next, get your cheeses cubed and ready to go. I like to mix mozzarella for creaminess, pepper jack for a kick, and sharp cheddar for that classic flavor. Having everything prepped will make the cooking process smooth and enjoyable.
Cooking
Heat up your skillet over medium-high heat and add a splash of olive oil. Once the oil is shimmering, add your seasoned chicken. Sear each side for about 4-5 minutes until it gets that beautiful blackened crust.
You’ll know it’s done when the chicken is cooked through and has a lovely golden color. Once it's done, let it rest before slicing.
In the same skillet, melt some butter and pour in the heavy cream and milk. Stir in your cubed cheeses until it all melts into a smooth, creamy sauce. This is where most recipes go wrong: they don’t use enough cream or cheese, leaving the sauce thin.
Trust me, you want this sauce to be rich and luscious. Now, mix in your garlic powder, onion powder, smoked paprika, salt, and pepper for that extra depth of flavor.
Once the sauce is creamy and dreamy, fold in the cooked noodles until they’re completely coated. Now slice that blackened chicken and lay it on top. If you’re feeling fancy, pop the skillet under the broiler for 2-3 minutes to get that bubbly, golden cheesy top.
You’ll smell the deliciousness wafting through the kitchen and it’ll be hard to wait!
Serving & Variations
When it comes to serving, a sprinkle of fresh parsley or green onion on top adds a nice pop of color and freshness. You can also pair this dish with a side salad or some crusty bread to soak up all that cheesy goodness.
If you want to switch things up, consider adding some veggies like spinach or diced tomatoes for a bit of color and nutritional boost. A common consensus among home cooks is that adding a splash of hot sauce or diced jalapeños can kick things up another notch. You can also make this dish ahead of time and reheat it for a quick meal during the week.
Frequently Asked Questions
What ingredients do I need for Texas Queso Mac & Cheese with Blackened Chicken?
You will need elbow macaroni, cheese sauce ingredients (like cheddar cheese and cream), chicken breasts, blackening seasoning, and optional toppings like jalapenos or cilantro.
How long does it take to cook the blackened chicken?
It typically takes about 5-7 minutes per side to cook the blackened chicken, depending on thickness, until it reaches an internal temperature of 165F.
Can I make this recipe ahead of time?
Yes, you can prepare the mac and cheese and blackened chicken ahead of time. Store them separately in the refrigerator and reheat when ready to serve.
What types of cheese work best in the queso sauce?
A combination of sharp cheddar and Monterey Jack works great for the queso sauce, but you can also use pepper jack for a bit of spice.
Is there a vegetarian version of this dish?
Yes, you can make a vegetarian version by omitting the chicken and adding vegetables like bell peppers or black beans for extra flavor.
Wrapping Up
There you have it-Texas Queso Mac and Cheese with Smoky Blackened Chicken! It’s a dish that’s sure to bring everyone to the table. The combination of creamy cheese, spicy chicken, and that satisfying noodle bite is something you’ve got to try.
Recipe created by Blue Collar Chef for Trust Me Try It.
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Ingredients
- 2 large chicken breasts, split in half lengthwise
- 2 tbsp olive oil
- 2 tbsp blackening seasoning
- 16 oz elbow noodles
- 8 oz Mozzarella cheese, cubed
- 8 oz pepper jack cheese, cubed
- 8 oz sharp cheddar block, cubed
- 1 cup heavy cream
- 1 cup whole milk
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- Fresh parsley or green onion for garnish (optional)
Instructions
- Cook chicken in olive oil over medium-high heat after seasoning heavily with blackening seasoning
- Sear 4–5 minutes per side until fully cooked, then rest and slice
- Boil elbow noodles until al dente
- In a large skillet, melt butter and add heavy cream + milk
- Stir in cubed cheeses until smooth and creamy
- Add your garlic powder, onion powder, smoked paprika, salt, and pepper
- Fold in noodles until fully coated
- Top with sliced blackened chicken and garnish if desired
- Throw it under the broiler for 2–3 minutes if you want that bubbly golden cheesy top, about 400 degrees
