Nashville Hot Chicken Mac and Cheese Bake Step-by-step instructions

Before you start

Before starting, preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta. Cut the chicken into bite-size pieces and set aside.

Measure out the spicy milk sauce and shred the cheese if using a block. Have a large baking dish ready. This recipe comes together quickly once the pasta is cooked.

Instructions

Assembling the Base

1. 1Prepare the Pasta and Chicken
   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just shy of al dente, about 1 minute less than the recommended time. Drain well and set aside. While the pasta cooks, cut the chicken breast into bite-size pieces and season lightly with salt and pepper.
   Look for Pasta is tender but still firm; chicken pieces are evenly sized.
   Tip Undercook the pasta slightly so it finishes cooking in the oven without turning mushy.
2. 2Combine Pasta, Chicken, and Sauce
   In a large bowl, gently toss the cooked macaroni, raw chicken pieces, and the spicy milk sauce together until everything is evenly coated. The sauce should be enough to lightly coat the pasta and chicken without pooling excessively.
   Look for The mixture looks creamy and slightly saucy; chicken is distributed throughout.
   Tip Use a spatula to fold gently so the pasta doesn't break.
3. 3Transfer to Baking Dish
   Pour the macaroni and chicken mixture into a large baking dish and spread it into an even layer. The top should be relatively flat for even baking.
   Look for The mixture fills the dish evenly, about 3/4 full.
   Tip If the dish is too full, place a baking sheet underneath to catch any overflow.

At this stage, the pasta and chicken are coated in a creamy, spicy sauce and spread evenly in the baking dish. The mixture should look cohesive and slightly saucy, with the chicken pieces distributed throughout. It should not be too dry or too soupy. The cheese is not yet added.

Cheese Topping and Baking

4. 4Top with Cheddar
   Sprinkle the shredded sharp cheddar cheese evenly over the top of the macaroni mixture. Make sure the cheese covers the surface completely, reaching the edges.
   Look for The top is fully covered with a golden blanket of cheese.
   Tip For a more even melt, shred the cheese from a block rather than using pre-shredded.
5. 5Bake Until Bubbling and Golden
   Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown in spots. The chicken must reach an internal temperature of 165°F (74°C).
   Look for Edges are bubbly, cheese is browned, and the filling is hot throughout.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the top browns too quickly, loosely cover with foil for the last 10 minutes.

The cheddar has been sprinkled over the top, and the dish is baking. The edges should start to bubble, and the cheese will melt and turn golden.

The kitchen will smell of spicy, cheesy goodness. The top should be nicely browned, and the sauce should be visibly bubbling around the edges.

Resting and Serving

6. 6Rest and Serve
   Remove the bake from the oven and let it rest for 5 minutes. This allows the sauce to settle and makes serving easier. Spoon onto plates, making sure each serving gets some chicken and pasta.
   Look for The bake holds its shape when spooned; cheese is stretchy and creamy.
   Tip Letting it rest prevents the portions from falling apart.

After baking, the dish rests for a few minutes, allowing the sauce to settle. When spooned, the bake should hold its shape, with a creamy interior and a crispy cheese crust. The chicken is fully cooked and tender, and the pasta is al dente. The cheese pulls in short, stretchy strands.

Common mistakes

A common mistake is overcooking the pasta before baking, which leads to a mushy casserole. Cook it a minute less than the package directs.

Another pitfall is not letting the dish rest after baking; cutting into it too soon makes the portions fall apart. Also, be sure to stir the sauce well before adding it, as spices can settle at the bottom.

How to tell it’s done

The bake is done when the sauce is bubbling around the edges and the cheese on top is melted and golden brown in spots.

To be certain the chicken is fully cooked, insert an instant-read thermometer into a piece of chicken in the center of the dish; it should read 165°F (74°C). Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

• Poultry: 165°F (74°C) in the thickest part