The other week I went out to a local bar/restaurant, near my home, for $5 bucket of dry rub chicken wings. I don’t know what kind of dry rub they use, but it is definitely one of my favorites. However, I didn’t finish all of the wings so I had the leftovers boxed up to bring home. I figured I’d either eat them as a snack or lunch the next day or come up with some sort of meal to add the chicken to. After a while, I decided instead of eating as a snack, I wanted to make a few meals out of them.
After some searching of chicken wing meals, I decided to make a homemade mac and cheese with chicken. So then…came the recipe search online. After even more research, and reading through different recipes online, I found one to try. It’s a recipe by Healthy Liv. I didn’t follow her recipe to the tee. Instead, I made some of my own personal touches to it. I tend to do this with recipes that I find online or in my recipe books. I like to give them that personal touch to make them mine. Plus, I don’t always have the same spices as the original recipe so need to come up with alternatives to replace them with. I like to think this also comes from being a cook in a restaurant in high school, but who knows. 🙂 Thankfully, the majority of my recipe experiments turn out great! Just like this one!
Here’s how I made my Homemade Mac and Cheese with Chicken Wings. Feel free to leave the chicken out, if you’d like.
- 16 ounces small shell pasta (or any pasta you’d like)
- 2 cups skim milk
- 8 ounces shredded sharp cheddar
- 3-4 ounces shredded Colby and Monterey Jack
- 3 tablespoons whole wheat flour
- Salt, pepper, and red pepper powder to taste
- Shredded chicken from dry rub wings (optional)
Using two forks, shred the chicken from the bone.
Cook the pasta according to the package directions.
In a medium saucepan, heat 1 cup of milk over medium-low heat for 1-2 minutes. Whisk in the flour. Add the remaining milk and simmer on medium to low heat until thickened.
Turn off heat and add the sharp cheddar cheese. Whisk cheese, salt, pepper, and red pepper powder into the sauce until the cheese melts. Add the Colby and Monterey Jack cheese and continue stirring until all of the cheese melts.
Gently stir in the pasta. Portion out the servings and enjoy!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 6 servings
Calories: 369 per serving (with chicken)