Recipes Main Dishes Pasta Macaroni and Cheese Recipes Memphis-Style Chicken Mac 'n Cheese 4.7 (12) 7 Reviews 5 Photos A classic creamy mac 'n cheese dish from Julie Wampler of Table For Two that's amped up with flavor from incorporating Memphis-style chicken throughout! Submitted by Reynolds KitchensR Updated on March 5, 2020 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 35 mins Additional Time: 15 mins Total Time: 1 hr 5 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Directions Preheat grill to medium-high. Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside. Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap® Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down. Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs. Place foil-wrapped chicken thighs onto the grill. Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char. Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces. Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain. Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth. Add the pasta to the cheese sauce and stir to incorporate. Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste. Reynolds Kitchens Tip Wrap chicken with Reynolds Wrap(R) Non-Stick Foil to ensure meat is tender and juicy. I Made It Print 41 home cooks made it! Nutrition Facts (per serving) 665 Calories 37g Fat 37g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 665 % Daily Value * Total Fat 37g 47% Saturated Fat 17g 85% Cholesterol 181mg 60% Sodium 1180mg 51% Total Carbohydrate 37g 13% Dietary Fiber 2g 9% Total Sugars 4g Protein 48g 96% Vitamin C 2mg 2% Calcium 425mg 33% Iron 2mg 12% Potassium 334mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.