Updated: Dec 18, 2019
Prep Time: 45 minutes
Serve this as a side dish or a main dish at your next party! This delicious twist on mac n' cheese is always a crowd pleaser.
2 lbs Dried Macaroni
2 Qts. Heavy Whipping Cream
1 Meat From Half of a Smoked Chicken, shredded or chopped
2 C Cheddar Cheese, shredded
2 C Pepper Jack Cheese, shredded
4 oz. Parmesan Cheese, finely ground (1 Medium store brand container e.g. Kraft)
1/2 C Parsley, chopped
1 C Dried Bread Crumbs
1/2 C Flying Swine All-Purpose Rub
In a large pot, start no less than 1 Gallon of salted water. Bring to a full boil. You can do your Macaroni in 2 batches if you need to. Not a big deal.
In a large sauté pan, pour your 2 Qts. of heavy whipping cream on medium/low heat. Let simmer and reduce by half and watch this carefully as it will boil over. When your thickened sauce is done, turn off burner and let stand.
Strain your pasta and reserve 1 cup pasta water if needed. Place pasta in large mixing bowl and add Cheddar and Pepper Jack Cheese.
Next, add chicken and heavy whipping cream then mix together with a large spoon.
Spray an aluminum half catering pan with a non-stick food spray. Pour ingredients into pan and level out with the spoon.
Mix together the chopped parsley, dried bread crumbs, parmesan cheese and Flying Swine All-Purpose Rub. Sprinkle the mix over the top of the Chicken Mac N' Cheese and be sure to cover the entire area.
Place uncovered dish in 400 F oven for 30 mins. or until browned. Remove, let cool and serve.
Enjoy this recipe and share with others.
Side Note: You can use any kind of melting cheese you want. My personal favorites are the smoked cheeses. As another kick of Flying Swine AP Rub flavor, you can smoke the chicken with our rub as well. This has been one of our favorites among friends and family.