Name: Harissa Chicken Mac & Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 450g boneless, skinless chicken thighs, cut into 1-inch pieces; 340g elbow macaroni; 60g unsalted butter; 60g all-purpose flour; 700ml whole milk, warmed; 300g sharp cheddar cheese, freshly shredded; 100g cream cheese, softened; 2-3 tbsp harissa paste (adjust to taste); 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 1 tbsp olive oil; 0.5 tsp salt, plus more to taste; 0.25 tsp black pepper, plus more to taste; 50g panko breadcrumbs; 2 tbsp fresh parsley, chopped, for garnish

Method

1Preheat oven to 200°C (400°F). Cook macaroni according to package directions until al dente. Drain and set aside.

2While pasta cooks, season chicken pieces with 0.5 tsp salt, 0.25 tsp black pepper, garlic powder, onion powder, smoked paprika, and cumin. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.

3In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.

4Gradually whisk in the warm milk, a little at a time, ensuring no lumps. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes.

5Reduce heat to low. Stir in shredded cheddar cheese, cream cheese, and harissa paste until smooth and fully melted. Taste and adjust salt and pepper as needed.

6Add the cooked macaroni and seared chicken to the cheese sauce. Stir gently to ensure everything is evenly coated.

7Pour the mixture into a 9x13 inch baking dish. Sprinkle evenly with panko breadcrumbs.

8Bake for 20-25 minutes, or until the topping is golden brown and the mac & cheese is bubbly. Garnish with fresh parsley before serving.