Chipotle Chicken Mac & Cheese
Creamy, cheesy macaroni with golden Chipotle chicken and a smoky sauce made using The Paste Co. Chipotle Paste, made with all-natural, clean ingredients. A simple, flavour-packed meal that's perfect when you want something quick and comforting.
Ingredients
- 500g chicken breast, diced into small cubes, for the Chipotle chicken
- 2 heaped tsp The Paste Co. Chipotle Paste, for the Chipotle chicken
- 1 tbsp butter or ghee, for the Chipotle chicken
- ½ tsp salt, for the Chipotle chicken
- 300g dried macaroni (about 3 cups), for the mac & cheese
- 250ml double cream (1 cup), for the mac & cheese
- 2 heaped tsp The Paste Co. Chipotle Paste, for the mac & cheese
- 150g mature Cheddar cheese, freshly grated (about 1½ cups), for the mac & cheese
- Salt, to taste, for the mac & cheese
- About 100ml reserved pasta water, only if needed to loosen the sauce
Method
- Cook the macaroni: bring a large saucepan of salted water to the boil, add the macaroni and cook according to the packet instructions until al dente.
- Before draining, scoop out around 100ml (about ⅓ cup + 1 tbsp) of the pasta water and set it aside, then drain the macaroni. The reserved water is only there in case you need to loosen the sauce later — you may not need to use any of it.
- While the macaroni cooks, add the diced chicken to a bowl with 2 heaped tsp The Paste Co. Chipotle Paste and ½ tsp salt, and mix until the chicken is evenly coated.
- Melt 1 tbsp butter or ghee in a large frying pan over a medium-high heat. Add the chicken and cook for approximately 6–8 minutes, turning occasionally, until nicely golden and completely cooked through.
- Remove the chicken from the pan and set aside. Don't clean the pan — you want all the flavour left behind from the Chipotle chicken to go into the sauce.
- Reduce the heat to medium-low and pour 250ml (1 cup) double cream into the same pan. Add the remaining 2 heaped tsp The Paste Co. Chipotle Paste, stir everything together and gently heat for around 1–2 minutes, avoiding letting the cream boil aggressively.
- Reduce the heat to low and gradually add the 150g (about 1½ cups) freshly grated mature Cheddar, stirring until completely melted and the sauce is smooth and creamy. Taste and add salt if needed.
- Add the drained macaroni to the creamy Chipotle cheese sauce and return the golden Chipotle chicken to the pan. Gently fold everything together until the macaroni and chicken are completely coated.
- If the sauce is already creamy and loose enough, don't add any pasta water. If it has become a little too thick, add a small splash of the reserved pasta water at a time, mixing between each addition, until it reaches your preferred consistency.
- Serve immediately.
Tips
- Cook the chicken and sauce in the same pan. Don't clean the pan after removing the chicken — all that flavour left behind goes straight into the creamy Chipotle sauce.
- Grate the Cheddar yourself. Freshly grated cheese generally melts more smoothly into the sauce than pre-grated cheese.
- Only use the pasta water if needed. The cream and melted Cheddar may already give you the perfect consistency; keep some pasta water aside purely as a backup if the sauce becomes too thick.
- Add pasta water gradually. A small splash may be all you need — don't pour the entire 100ml in at once.
- Don't overcook the macaroni. Cook it until al dente because it will continue cooking slightly when mixed into the hot sauce.
- Keep the heat low when adding the cheese. This helps create a smooth sauce and reduces the chance of it becoming grainy or splitting.
- Serve immediately. Mac & cheese naturally thickens as it cools, so it's best while the sauce is hot and creamy.
Nutrition (per serving, approximate)
| Energy | 750 kcal / 3,140 kJ |
|---|---|
| Fat | 38g |
| of which saturates | 23g |
| Carbohydrates | 57g |
| of which sugars | 4g |
| Protein | 48g |
| Salt | 1.5g |
Made with
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work really well and will give you an even juicier result. Cut them into small pieces so they cook quickly and evenly.
Can I use another pasta shape?
Yes. Macaroni is the classic choice, but shells, fusilli, penne or another short pasta will work too.
Do I have to add the reserved pasta water?
No. Only use it if the finished sauce is thicker than you'd like. If you're already happy with the consistency, don't add any.
Why reserve pasta water instead of using normal water?
The pasta water contains starch released by the macaroni during cooking. A small amount can help loosen the sauce while keeping it silky.
Can I make it less spicy?
Yes. Simply reduce the amount of Chipotle Paste used in the sauce according to your preferred heat level.
Can I make it extra cheesy?
Yes. Add a little extra Cheddar, although you may then need a small splash of the reserved pasta water to keep the sauce loose and creamy.
Why remove the chicken before making the sauce?
It prevents the chicken from continuing to cook while you make the sauce, while still leaving all of its Chipotle flavour behind in the pan.
Can I reheat it?
Yes. Reheat gently and add a small splash of water, milk or cream if needed, as the cheese sauce will naturally thicken once chilled.