Macaroni and Cheese with Memphis Chicken

Step 1

Lightly heat your grill to medium-high. Mix together all the ingredients for the Memphis-style rub in a small bowl and set it aside. Take 2 or 3 chicken thighs and lay them on a large piece of non-stick foil. Sprinkle the rub generously over all sides of the chicken, pressing it in gently. Wrap the chicken tightly in the foil, then repeat with the rest of the thighs.

Step 2

Place the foil packets on the grill, close the lid, and cook for about 15 to 20 minutes. The cooking time will depend on how thick the chicken is—it's done when the juices run clear or a meat thermometer reads 165°F. Once cooked, carefully remove the packets and place them on a plate. If you like, open the foil with tongs and put the chicken directly on the grill for a few minutes to get some nice grill marks and a bit of char.

Step 3

Let the chicken rest for 15 to 20 minutes until it’s cool enough to handle, then chop it into bite-sized pieces. Meanwhile, bring a pot of water to a boil and cook your pasta until it’s just tender, usually about 10 to 12 minutes depending on the shape you use. Drain the pasta well.

Step 4

In a large skillet over medium-high heat, melt the butter. Whisk in the flour and chicken broth, letting the sauce thicken for a few minutes. Stir in the cheeses until everything is melted and smooth. Toss the cooked pasta into the cheese sauce, mixing it all together. Finally, add the chopped chicken, stir it in, and season with salt and pepper to taste. Enjoy!

Serving Ideas For Every Meal

Serve with a fresh green salad or steamed vegetables for balance. A side of cornbread or garlic bread also complements the meal well. For extra heat, add a sprinkle of crushed red pepper flakes on top.

Storage Advice

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to keep the macaroni creamy. Avoid freezing, as the texture may change.