Ingredients
- Memphis-Style Rub:
- 1 tablespoon chili powder
- 1 tablespoon dark brown sugar
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Chicken Mac 'n Cheese:
- 1 ½ pounds boneless skinless chicken thighs
- 2 ½ cups cavatappi pasta, or similar shape such as rotini pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- 1 cup shredded extra-sharp orange Cheddar cheese
- 1 cup shredded extra-sharp white Cheddar cheese
- ½ teaspoon salt and pepper
- Reynolds Wrap® Non-Stick Foil
Why You'll Love Making This
Chef Tips
- Cook the pasta just until al dente to avoid mushy mac and cheese.
- Let the dish rest for a few minutes after baking to thicken up nicely.
Step 1
Gently heat your grill to medium-high. While it’s warming up, mix together all the ingredients for the Memphis-style rub in a small bowl. Lay out 2 or 3 chicken thighs on a large piece of non-stick foil, then sprinkle the rub generously over each piece, pressing it in so it sticks well. Wrap the chicken tightly in the foil and repeat with the rest of the thighs.
Step 2
Place the foil packets on the hot grill, cover, and cook for about 15 to 20 minutes. The exact time will depend on how thick your chicken is, but you want it cooked through and juicy, with an internal temperature of 165°F. Once done, carefully take the packets off the grill. If you like, open the foil with tongs and pop the chicken directly on the grill for a few minutes to get some nice char marks.
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 salted water to a boil and cook your pasta until it’s just tender, usually about 10 to 12 minutes depending on the shape. Drain well.
Step 4
Melt butter in a large skillet over medium-high heat. Whisk in the flour and chicken broth, cooking until the sauce thickens, around 3 to 5 minutes. Stir in the cheeses until everything is melted and smooth. Toss the pasta into the cheesy sauce, then fold in the chopped chicken. Taste and season with salt and pepper as needed. Serve warm and enjoy!
