Recipe: Cajun Chicken and Instant Pot Mac and Cheese

 

One of my favorite meals to make, and also eat, is Cajun Chicken Mac and Cheese. This is my comfort food.

Anyone who knows me would tell you that my favorite food is cheese, although my taste in cheese has refined since I was young and my food tastes have broadened, its still the same.

This meal is great for larger crowds or just a few. 

Can you try different cheeses?...
Of course. Even thought this recipe calls for sharp cheddar and provolone, you can definitely switch things up and add your favorite cheese, like Havarti, Colby jack, or even pepper jack for a little kick. 

The mac and cheese recipe is for an instant pot, can I make it on the stove?...
Heck yes! I use my instant pot because its super easy and I don't have to watch it as much. It gives me time to focus on other tasks while dinner is cooking, but you can definitely cook the mac and cheese on the stove. Just boil the noodles and then add the rest of the ingredients after you drain the water.

The best way to cook this recipe, is to start with the chicken as it takes the longest to cook. You can cook the chicken in the instant pot as well, but you will need to clean out the hot pot before you start the mac and cheese. I like to fry the chicken on the stove while the mac and cheese is cooking.

Cajun Chicken


Course: Main Course

Servings: 4 people

Time to Make: 15 minutes


Ingredients:

Olive oil

2 Tbs. lime juice

2 Tbs Cajun seasoning

2 Chicken breast

Salt and Pepper


Instructions:

1. In a large bowl or large ziplock bag, combine olive oil, lime juice, Cajun seasoning and salt and pepper. Add chicken and toss to coat. Place in the fridge for 30 minutes to 4 hours to marinate.


2. Grill pan or skillet - Heat your pan on the stove on medium high heat. Add oil, and when heated add your chicken. Cook for 6-8 minutes on each side or until the chicken has an internal temperature of 165 degrees.


3. Air Fryer - Place the chicken in the air fryer basket and cook at 375 degrees for 15 minutes. The internal temperature should be 165 degrees.



Instant Pot Mac and Cheese


Course: Main Course

Servings: 4-6 people

Time to Make: 10 minutes


Ingredients:

1 16oz box of your favorite pasta (I use gluten free)

4 cups water

4 Tbs butter

1/2 tsp Salt

1/2 tsp Ground Mustard

1 5oz can of evaporated milk (You can substitute cream or whole milk if you need to)

4 cups shredded sharp cheddar cheese

2 cups provolone cheese


Instructions:

1. add the pasta, water, butter, salt and ground mustard to the instant pot and give it a quick mix.


2. Lock the instant pot lid, close the steam valve and set the time for 4 minutes.


3. When the 4 minutes are up, quick release the pressure carefully by opening the steam valve.


4. When all the pressure is released, add the evaporated milk and half the cheese, stirring well to melt the cheese.


5. Add more cheese and stir until melted. Season to taste and serve.

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