From the Cook
From the Cook
From the Cook
1/4
Crispy Chicken Mac & Cheese
Instructions
1
|
Cook pasta in salted water until al dente. Reserve 1/2 cup of pasta water and drain.
2
|
Dredge chicken pieces in seasoned flour (with salt, pepper, garlic powder, onion powder, and paprika), dip in beaten eggs, then coat in breadcrumbs.
3
|
Heat vegetable oil in a saucepan and fry chicken in batches until golden and crispy. Drain on paper towels and season with salt.
4
|
In a separate pan, melt butter over medium heat and sauté minced garlic until fragrant.
5
|
Add heavy cream and bring to a gentle simmer. Season with salt, pepper, garlic powder, onion powder, and paprika.
6
|
Stir in cheddar, mozzarella, Parmesan, and Velveeta. Whisk until cheese is fully melted and sauce is creamy.
7
|
Add cooked pasta, a splash of reserved pasta water, and mix until fully coated.
8
|
Fold in some crispy chicken. Plate and top with additional chicken, Parmesan, and parsley. Serve hot.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by These Carbs Don't Count
Check out more These Carbs Don't Count content!Browse These Carbs Don't Count recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.