Twisted Mac, Chicken and Cheese
Long time reader, first time poster :) I made dinner for the fourth night in a row and made this dish especially for my younger brother - a fan of spicy food and mac and cheese. This recipe is an imitation of Hard Rock Cafe's Twisted Mac, Chicken and Cheese. I forgot to take a picture, but found one while searching on Google.
Twisted Mac, Chicken & Cheese
Taken from here.
2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz. Velveeta
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/8 tsp. ground cayenne pepper (red pepper)
1/8 tsp. ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp. seasoned breadcrumbs (Italian style)
2 tsp. grated parmesan
1/4 tsp. finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain.
*While waiting for the water to boil for the pasta, I took a red bell pepper and diced it. I put it on a cookie sheet pan to broil on high in the oven.
2. Combine milk, Velveeta, cheddar cheese, monterey jack cheese, cayenne pepper and black pepper in the same saucepan. Heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan and then toss to coat pasta.
3. Combine the breadcrumbs, parmesan and parsley in a small bowl.
4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
Serves 4.
*Garlic bread is a yummy addition to this dish.
*I added a bit more ground cayenne pepper to make the mac and cheese spicier.
*I know this recipe did not ask for chicken, but I made it with chicken to make it similar to Hard Rock's recipe. I took a package of pre-cooked marinated chicken breasts and cooked it. I then sliced it into pieces and served it along with the mac and cheese. You can also use uncooked chicken breasts, season and cook it to your liking.
Enjoy!
Twisted Mac, Chicken & Cheese
Taken from here.
2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz. Velveeta
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1/8 tsp. ground cayenne pepper (red pepper)
1/8 tsp. ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp. seasoned breadcrumbs (Italian style)
2 tsp. grated parmesan
1/4 tsp. finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain.
*While waiting for the water to boil for the pasta, I took a red bell pepper and diced it. I put it on a cookie sheet pan to broil on high in the oven.
2. Combine milk, Velveeta, cheddar cheese, monterey jack cheese, cayenne pepper and black pepper in the same saucepan. Heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan and then toss to coat pasta.
3. Combine the breadcrumbs, parmesan and parsley in a small bowl.
4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
Serves 4.
*Garlic bread is a yummy addition to this dish.
*I added a bit more ground cayenne pepper to make the mac and cheese spicier.
*I know this recipe did not ask for chicken, but I made it with chicken to make it similar to Hard Rock's recipe. I took a package of pre-cooked marinated chicken breasts and cooked it. I then sliced it into pieces and served it along with the mac and cheese. You can also use uncooked chicken breasts, season and cook it to your liking.
Enjoy!